Oyster Stew

Created by my maternal grandmother (Memere). High calorie, high fat, but highly delicious holiday treat. Makes about 3 quarts.


1 quart Shucked fresh small Oysters8 Quart Stock Pot
Salt Pork 2" x 1" (fat back)1/4 LB Butter
3 tsps Worcestershire Sauce1/4 cup Sherry, very dry
Salt to taste (up to 2 tsp.) 2 bottles Clam Juice (8 oz. each)
3 pints Half-and-Half (light cream)1/4 cup finely chopped fresh parsley
1 small Yellow Onion, chopped fine (about 1/2 cup)


  1. Drain the oyster's juice into a cup and set aside.
  2. Remove rind from salt port. Slice into thin strips.
  3. Saute onion with salt pork in the stock pot over medium heat until golden brown.
  4. Add the butter and heat until it is lightly browned.
  5. Add oysters and saute lightly.
  6. Add the clam juice, oyster juice, and Worcestershire sauce.
  7. Reduce heat to low and bring the stew to a simmer.
  8. Add the cream very slowly, ensuring it does not reach a boil or it will curdle.
  9. Stir in the sherry. Salt to taste and serve when fully heated.