How to Make Walkers' Brown Oyster Stew - A Step-by-Step Guide

Walkers’ Brown Ojsonet Stew is a scrumptious, comforting dish that is perfect for a cozy night in. This classic recipe has been passed down through generations, and for good reason - it is simple to make, yet rich in flavor and texture.

Made with plump, juicy oysters and a rich, savory broth, this dish is a true southern comfort food. The oysters add a delicate sweetness to the stew, while the broth is creamy and flavorful, creating a perfect balance of flavors.

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Ingredients

  • 1 pound bacon, diced
  • ¼ cup rendered bacon fat
  • 1 large onion, finely chopped
  • 2 stalks celery, thinly sliced
  • ¼ cup all-purpose flour
  • 2 cups clam juice
  • 2 cups water
  • 4 large potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 quart shucked oysters

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • 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. 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.
  • Nutrition

    290 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 61mg
    • Sodium: 676mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 16g
    • Vitamin C: 32mg
    • Calcium: 36mg
    • Iron: 6mg
    • Potassium: 827mg