“Turners” the most trusted name for New England seafood. In 1994, John’s four sons opened Turner’s Seafood Grill & Market in their hometown of Melrose, MA. This authentic New England seafood house is complete with a fresh fish market and turn-of-the-century oyster bar. A fantastic, inviting place to visit if you are ever in the Boston area!
Chef Steve Slazinik’s Oyster Stew
Print recipe
| Serves | 4-6 |
| Meal type | Bacon, Garlic, Oysters, Shallots |
| Season | Fall, Winter |
Ingredients
- 1 stick butter, cubed
- 4 tbsp flour
- 4 cups light cream
- 3 cups milk 6-8 slices bacon, cut in ½” pieces ((raw bacon is not easy to cut - Chef Steve's tip: lay bacon slices out separately on a plate and place in freezer for about 15 minutes - this will result in a nice clean and even cut!))
- ½ cup shallots, chopped
- 1½ tsp garlic, minced
- 1 lb fresh oysters with their liquor (juice)
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ¼ tsp sea salt (if needed)
Note
Garnish & Serving Suggestions, fried leeks ,oyster crackers ,Tabasco sauce
Directions
| How-to Prepare Cream Base | |
| 1 | In a medium saucepan over low heat, slowly melt butter, whisking often so it will not burn Whisk in flour slowly to prevent clumps. |
| 2 | Cook mixture 1 minute, but don't allow it to gain color. |
| 3 | Slowly whisk in light cream and milk. Allow to simmer and thicken over medium heat, 15-20 minutes, stirring every 2-3 minutes to keep a smooth consistency . |
| Cook Bacon, Shallots, Garlic & Oysters | |
| 4 | While sauce is cooking, in a separate medium saucepan over medium heat, add bacon pieces and allow to cook and render, about 7-10 minutes or until brown . |
| 5 | Add shallots and stir until translucent, about 3 minutes |
| 6 | Add garlic and saute 2 minutes
|
| 7 | Add oysters with their liquor (juice) and stir until the edges of the oysters start to curl, 2-4 minutes |
| 8 | Add Cream Base & Spices |
| Add Cream Base & Spices | |
| 9 | When milk mixture has reached its desired consistency (thick enough to coat the back of a spoon), whisk into the saucepan of aromatics and oysters . |
| 10 | Season with cayenne pepper. Reduce heat to low, and allow all elements to simmer and combine flavors, about 15 minutes |
| 11 | Season with ¼ tsp black pepper and mix well |
| 12 | Taste and, only if needed, add ¼ tsp sea salt. Do this last, as the oysters will have a natural saltiness, and you don’t want to risk over salting |
| 13 | Let simmer 10 more minutes and it's ready to serve. |
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