Eastern Shore Oyster Stew


We love the creamy mashed potatoes that melt into this stew to create a delightfully rich texture. A seasonal staple at his restaurant in Norfolk, Virginia, this hearty meal was inspired by Todd Jurich’s grandfather’s recipe. Find out more on Todd Jurich and the Virginia Tidewater region here

Eastern Shore Oyster Stew
Serves: 4 servings
  • 2 cups hot mashed cooked peeled potatoes
  • 1 to 1½ tablespoons mashed roasted garlic (see Kitchen Tip)
  • ¼ teaspoon kosher salt
  • 3 cups heavy whipping cream
  • ½ cup low-sodium chicken broth
  • ¾ teaspoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • ⅛ teaspoon ground white pepper
  • 24 oysters, shucked and drained
  • Crumbled cooked thick-cut bacon, to serve
  • Garnish: chopped fresh chives
  1. In a large bowl, stir together potatoes, garlic, and salt until combined. Keep warm.
  2. In a medium enamel-coated cast-iron Dutch oven, bring cream, broth, Worcestershire, Old Bay, and peppers to a low boil over medium-high heat. Stir in oysters, and cook until edges begin to curl, about 5 minutes.
  3. Divide mashed potatoes among 4 serving bowls; ladle stew onto potatoes, and top with bacon. Garnish with chives, if desired.
Kitchen Tip: To roast garlic, cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on a piece of heavy-duty foil. Drizzle with olive oil, and fully wrap garlic in foil. Bake at 325° until cloves are soft, 60 to 75 minutes. Let cool; squeeze bulb to extract cloves.












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