How This Cheap Old-School Stew Became A Christmas Eve Staple

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On Christmas Eve, many households will leave cookies out for Santa, but, in some Southern homes, that's not the only culinary tradition reserved for December 24th — these families will dine on oyster stew. Oyster stew isn't just an old-school diner food that's no longer popular with younger generations; it's actually a traditional festive dish that's made its mark on the tapestry of American history. Culinary scholars believe that a couple factors contributed to this stew's ubiquity as a Christmas Eve repast.

First of all, while the old-fashioned wisdom holding that you should only eat oysters in months not containing an "R" is out of date in today's age of better refrigeration, the fact is that, before modern times, oysters could only be shipped safely across the country during cold months. In the Northeast, where oyster stew is more of a Thanksgiving tradition, oysters have always been plentiful in the icy Atlantic waters and were common fare. Other areas of the country, including the South, were dependent on the whims of the winter chill. Therefore, oyster stew was something special south of the Mason-Dixon line. 

Also, several cultures don't eat meat on Christmas Eve as part of religious tradition, including Irish Catholics who brought with them from Europe a salted fish stew. With oysters being in-season during Advent, there's little surprise that oyster stew became a popular substitute. There is, of course, also the fact that oyster stew is a rich, hearty meal that doesn't take much in the way of effort or exotic ingredients, has plenty of room for variation, and is inexpensive to prepare, all of which have helped its popularity.

The long list of oyster types isn't really of concern when making oyster stew; opt for what is inexpensive and readily available. Fresh oysters are preferred, especially larger, meatier specimens, but you can certainly use canned oysters if that's easier to source. Keep in mind that part of this stew's appeal is its accessibility. Despite the name, oyster stew is really closer to a soup with a thick, velvety broth composed of dairy and the oyster liquor (juices from inside the shell). 

Milk or cream, oysters, salt, pepper, and some butter for frying the shellfish are technically the only ingredients absolutely required, but you can dress this dish up quite a bit! Extras may include celery and onion, clam or fish broth to amp up the briny flavor, potatoes, or cayenne pepper or hot sauce for sharpness. Additional seafood or even sausage (if you aren't abstaining from meat) may be added for bulk and out of respect for the holiday's abundance. Of course, you can't forget to serve the stew with oyster crackers, which may have derived their name from being the perfect complement to this dish.

If the idea of serving a simple stew for Christmas Eve instead of a lavish meal seems odd, know that there's plenty of elegance to be found if you present it the right way. We're picturing beautiful porcelain bowls, fresh-baked crusty bread, and a bountiful winter salad on the side. If Christmas Eve is cold where you live, you will find that folks appreciate an entrée that warms the belly as well as the soul, and oyster stew fits the bill.