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Home / Recipes / Soups & Salads

Walkers Brown Oyster Stew

Soups & Salads

Walkers Brown Oyster Stew

A creamy, brown roux–based oyster stew with rich, deep flavors—Southern-inspired, often served with crackers or crusty bread.

Ingredients

  1. 1 pound bacon, diced
  2. 1/4 cup rendered bacon fat
  3. 1 large onion, finely chopped
  4. 2 stalks celery, thinly sliced 1/4 cup all-purpose flour
  5. 2 cups clam juice 2 cups water
  6. 4 large potatoes, peeled and cubed
  7. 1 teaspoon salt
  8. 1 teaspoon ground black pepper 1 quart shucked oysters

Directions

  1. Cook the bacon in a Dutch oven or large pot over medium heat until browned and crispy, about 10 minutes. Pour off all but 1/4 cup of bacon fat, and stir in the onions and celery until the onions have turned translucent, about 5 minutes. Add the flour, and cook until the flour begins to brown, about 10 minutes.
  2. Pour in the clam juice, water, and potatoes. Bring to a boil over high heat, stirring constantly then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 15 minutes.
  3. Season with salt and pepper, and stir in the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.

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