While many of us are currently scrambling for a Saturday night dinner reservation, staying in the kitchen and making a comforting meal may be a far better way to show someone you love them. This Valentine’s Weekend, skip the white tablecloths and the frantic waitstaff. The real romance lies in the low simmer of a heavy pot and the soul-warming aroma of oyster stew.
Sue Wicks is the owner and operator of Violet Cove Oyster Co., an oyster farm located in Moriches Bay, East Moriches. Visit Violet Cove’s facebook page to order oysters directly. (Photo credit: Doug Young)
Sourcing locally is its own form of a “love language,” and for this dish, nothing beats the Violet Cove Oysters from Moriches Bay. These gems are a South Shore treasure, offering a crisp, saline snap that defines the terroir of our local waters. Taking the time to seek out the best local harvest shows a level of care that no prix-fixe menu can match.
This recipe by Cameron Prather is a sophisticated, elevated take on a classic, featuring a hearty base of leeks, baby spinach, and Yukon Gold potatoes. The beauty of this stew lies in the details—the briny oyster liquid “gold,” the smoky crunch of bacon, the brightness of lemon zest, and a pinch of warming nutmeg. Prather’s key tip is to smash a few cooked potatoes against the side of the pot; this creates a velvety, luxurious consistency without the need for a heavy flour roux.
Hearty, creamy and made with quality, staple ingredients, this homemade oyster stew is the way to profess love to your nearest and dearest. (Photos by Doug Young)
Showing someone you love them by cooking for them is really the best way to their heart — and since Valentine’s Day falls on a Saturday night this year, well, you know what they say about oysters, right?
Tips for the Home Cook
- The Potato Thickener: Don’t be afraid to get aggressive when smashing those Yukon Golds. That released starch is what gives the stew its “chowder-like” body without making it feel heavy.
- Leek Logic: Make sure you only use the white and light green parts of the leeks. Give them a good soak after slicing to ensure no sand makes it into your romantic dinner.
- The Gentle Simmer: Once you add the heavy cream and the oysters, keep the heat low. You want a gentle bubble, not a rolling boil. Overcooking the oysters is the only way to ruin this — aim for 3 to 4 minutes until they just plump up.
- The Cracker Clause: Do not — we repeat, do not — skip the oyster crackers. They aren’t just a garnish; they are the crunchy, salty soulmates to this cream-based broth. It’s called an “oyster” cracker for a reason.
- The Finishing Touch: Serve this in warmed bowls. In a cream-based stew like this, a cold bowl is the enemy of a good meal.
South Shore oyster stew
Ingredients
- 24 fresh oysters, shucked with their liquid (local oysters are highly recommended here)
- 2 cups bottled clam juice
- 1 cup chicken stock
- 4 oz thick-cut bacon, diced
- 4 tbsp unsalted butter
- 1 large or 2 medium leeks (white and light green parts only, thinly sliced)
- 1 large clove of garlic, minced
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 1/8 freshly grated nutmeg
- 1/2 tsp lemon zest
- 2 tsp freshly squeezed lemon juice
- 2 cups heavy cream
- 6 oz baby spinach leaves, thick stems removed
- pinch of red pepper flakes (or more to taste)
- salt and cracked black pepper, to taste
Directions
- Prepare the Broth: In a medium bowl, combine the oyster liquor, clam juice, and chicken stock. Set aside.
- Crisp the Bacon: In a large soup pot over medium heat, cook the diced bacon until golden brown, rendering the fat. Use a slotted spoon to remove the bacon to a paper-towel-lined dish; set aside for garnish.
- Sauté Aromatics: Pour off all but 1 tablespoon of the bacon fat from the pot. Add the butter and the sliced leeks. Sauté until soft and translucent (about 5–7 minutes). Stir in the bay leaf and minced garlic, sautéing for another 30 seconds until fragrant.
- Simmer Potatoes: Add the reserved broth mixture and the diced potatoes to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender on the outside but still firm on the inside (about 10–12 minutes).
- Thicken and Season: Use a spoon to smash a few of the cooked potatoes against the side of the pot to thicken the broth naturally. Stir in the nutmeg, lemon zest, lemon juice, salt, and pepper.
- Finish with Cream: Pour in the heavy cream and bring the mixture back to a gentle simmer. Add the spinach and stir until just wilted.
- Cook the Oysters: Add the shucked oysters and a pinch of red pepper flakes. Cook the oysters in the stew, simmering for another 3–4 minutes.
- Serve: Ladle into warm bowls, garnish with the reserved crispy bacon, minced parsley, a scattering of oyster crackers, and serve immediately.
