Walkers Brown Oyster Stew Recipe

  • 1 pound bacon, diced
  • 1/4 cup rendered bacon fat
  • 1 large onion, finely chopped
  • 2 stalks celery, thinly sliced
  • 1/4 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
  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. 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.