Michelle Cottrell, Human Resources
My father would prepare Oyster Stew on Christmas Eve when I was a child. The recipe has been improved over the years. We believe he made it because he loved it and it gave my mom a break from cooking. (She prepared the traditional turkey or ham on Christmas Day.)
According to Google this is an Irish tradition, but our family is German!
Christmas Eve Oyster Stew Ingredients
- 6 slices of bacon, diced
- 1 clove garlic, minced or pressed
- 2 cans (14.5 oz each) chicken broth
- 2 jars (4 oz each) Olympia oysters or 2 jars (10 oz) each of small Pacific oysters (We usually buy the refrigerated large plastic jar of them at Costco.)
- 4 cups whipping cream
- ΒΌ cup each chopped parsley and grated parmesan cheese
- 5-10 tsp butter
- Dry dill weed
Directions
In a 3-4 quart pan over medium heat, cook the bacon until crisp, stirring occasionally; lift out bacon and let drain. Discard all but a tbsp of bacon drippings. Add the garlic and cook for 1 minute. Pour in the chicken broth and oysters with their liquid. Bring to a simmer over medium to medium-high heat. When oysters begin to plump, stir in the cream and heat through.
Top individual bowls of stew with a little parsley, parmesan cheese, dill, bacon bits and butter.
