Jim Nash’s Simple But Oh So Good Oyster Stew
Takes about 15 minutes
1 quart half-and-half
½ cup butter
3-4 TBS minced shallots
1-2 cups minced celery
1 large potato (he suggests Yukon Gold) cut into small pieces, about the same size as the cut-up celery
1 to 1.5 pints shucked oysters
Melt butter in a large skillet over medium heat.
Sauté shallots, celery, potato until soft but not soggy
Put half and half in a large pot with medium high heat. Mix in the celery-shallots-and potatoes.
When the mixture is close to boiling add 24 oz. or so of fresh undrained shucked oysters and their liquid
Season to taste with salt, pepper, cayenne. Jim prefers white pepper.
When the oysters curl after a few minutes, it’s ready to serve.
He adds parsley from his garden on top to add a little color and flavor.
“I hope you enjoy this as much as I enjoy your oysters!”
Jim Nash is a Chevy Chase farmers’ market habitué