Low-Calorie • Gluten-Free

Active 45 min

Total 45 min

Maryland Oyster Stew

This delicate oyster soup recipe sets the tone for celebration. We made this stew healthier by primarily using low-fat milk with just the right amount of cream for richness. Serve with crusty bread to sop up all the delicious bits at the bottom of the bowl. (Photo.)

• 3 tablespoons butter
• 2 cups diced white onion
• 1 cup diced celery, plus ¼ cup chopped celery leaves, divided
• 2 pints shucked oysters, liquid reserved
• ¾ teaspoon kosher salt
• ½ teaspoon paprika
• 3½ cups low-fat milk
• ½ cup heavy cream
• 3 dashes hot sauce
• Ground pepper to taste
• 2 tablespoons snipped fresh chives

1. Heat butter in a large saucepan over medium heat until melted. Add onion and celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.

2. Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.

3. Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.

4. Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.

►► MAKE AHEAD: Prepare through Step 3 and refrigerate stew and oysters separately for up to 1 day. To serve, reheat and finish with Step 4.

Serves 12: about ¾ cup each

Calories 147 | Fat 8g (sat 5g) | Cholesterol 41mg | Carbs 11g | Total sugars 5g (added 0g) | Protein 7g | Fiber 1g | Sodium 299mg | Potassium 283mg.

Nutrition bonus: Vitamin B₁₂ (210% daily value) | Iron (25% dv).

Don’t worry about shucking the oysters. Most supermarket seafood departments carry them already shucked.