Ingredients:

  • 1 pint (approx. 16-20) fresh shucked oysters, reserved in their liquor
  • 1 cup bottled clam juice
  • 4 tbsp unsalted high-fat butter
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 small shallots, finely minced
  • 1 stalk celery, minced extremely fine
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper
  • 1/2 tsp celery salt
  • Freshly cracked black pepper to taste
  • 2 tbsp fresh chives, minced

Instructions:

  1. Melt the butter over medium-low heat in a heavy-bottomed Dutch oven or large saucepan. Add the minced shallots and celery, sautéing until translucent and softened without browning.
  2. Strain the reserved oyster liquor through a fine-mesh strainer into the pot to remove any shell fragments. Gradually whisk in the bottled clam juice, whole milk, and heavy cream.
  3. Bring the liquid mixture to a very gentle simmer over medium-low heat. Look for small bubbles forming around the edges; do not allow the mixture to reach a rolling boil.
  4. Stir in the Worcestershire sauce, cayenne pepper, and celery salt.
  5. Gently slide the raw oysters into the simmering broth. Cook for exactly 2–3 minutes until the edges of the oysters just begin to ruffle and curl.
  6. Immediately remove the pot from the heat to prevent overcooking. Season with freshly cracked black pepper and garnish with minced chives before serving.