Chef Ollard’s “Amen’s Traditional Oyster Stew” in Local Palate Magazine

There’s nothing quite like standing among friends with a cold beer, muddy, flourescent gloves on your hands, mid chow-down on steamed oysters, saltines and hot sauce. January of course, is peek oyster season and oyster roast season in the lowcountry. These mighty mollusks are never too far out of reach during any other time of the year, but now oyster-filled Januarys are what’s expected– a ray of sunshine on a blistering cold, 50 degree winter day…

Steamed, raw, fried.. oysters are our friend. The Holy City was given one final gift, post-holidays: a 115 page, glossy Ode to the Oyster from Local Palate Magazine. This magazine is a-mazing, with photography so beautiful and detailed, you’re tempted to grab at the picture and take a bite. If you’ve yet to feast your eyes on Local Palate, go grab this month’s free copy. You’ll be greeted with lovely oyster imagery and see the oyster craftsmanship of our very own Executive Chef Stephen Ollard.

Always inspired by local produce, seafood and shellfish, Chef Ollard dreams up one fresh and unique fish dish after the next. A fall newcomer to his specials menu, he created his own version of a lowcountry favorite, Oyster Stew. Local Palate shared in the delight of the rich and creamy stew and invited Chef Ollard to share his recipe with their readers.

Try your hand at creating Chef Ollard’s “Amen’s Traditional Oyster Stew” or visit Amen Street to try the masterpiece. Check it out on page 40 of Local Palate in the ReDux section.

See what’s on the table this weekend at Amen Street.


Amen’s Traditional Oyster Stew

by Chef Stephen Ollard

To cook for 4 people, you’ll Need:

3 Tablespoons butter

1/4 onion, small dice

1 stalk celery, small dice

1 garlic clove, minced

3 tablespoons flour

1/4 cup white wine

1/4 teaspoon Tabasco

1/4 teaspoon fresh thyme

3 1/2 cups heavy cream

6 oysters shucked with liquid reserved

Salt and Pepper to taste

1. In a medium stock pot, saute onion, celery and garlic over medium-low heat in butter until soft, about 3 minutes.

2. Add flour and stir until golden brown. Add wine and reserved oyster liquid and cook for 1 minute.

3. Add remaining ingredients, except the oysters, and reduce heat to low. Cook soup for 10 minutes, stirring occasionally.

4. Add Oysters and cook for 1 minute. Salt and pepper to taste. Serve immediately.

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