This recipe from Executive Chef Gregory James of the Inn at Perry Cabin took home top honors at the 2019 Chesapeake Bay Maritime Museum OysterFest. Now you can enjoy this local creamy-dreamy ode to the season at your own table.
Ingredients
- 4 tablespoons butter
- 1 large onion, finely diced
- 1 large Idaho potato, diced and blanced
- 1 stalk celery, diced and blanched
- 2 tablespoons ginger, peeled and micro-diced
- 4 ounces lemongrass, chopped
- 2 cloves garlic, micro-diced
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 cups whole milk
- 2 cups heavy cream
- 2 cups clam or oyster juice
- 1 teaspoon parsley
- 1 teaspoon lemon zest
- 1/2 teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
- 16 ounces smoked oysters, undrained
Preparation
Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and sauté until tender, about 5 minutes. ADD potato, celery, ginger and lemongrass, garlic, continue to sauté for another 1-2 minutes, being watchful to not burn garlic.
Add Old Bay, salt, white pepper, mustard and Worcestershire sauce,
Reduce heat to low, add milk, cream and oyster liqueur.
Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
Add oysters and continue to cook over low heat until oysters begin to curl on edges. Finish with lemon zest and parsley.
