Oyster Stew Recipe
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Oyster Stew is the perfect thing to knock the chill off on a cold day.
On a chilly day before lunch hits, I start craving a warm bowl of something. Soup, stew, chili … they are all just fine with me! One of our favorites is Oyster Stew. Oyster Stew has been something that both Randy and I grew up eating. If it was during a month with an “R” in it, then it was prime time for Oyster Stew.
If you’ve never had Oyster Stew, there’s nothing quite like it. Although our kids have yet to acquire the taste, Randy and I still enjoy it a couple of times a year, especially during the holidays.
Oyster Stew is easy to prepare, and pretty quick too. Being watchful to not allow the milk to come to a simmer, and not overcooking the oysters is about as difficult as it gets. This is easy cooking, y’all. I promise! So, what are you waiting for? Go get cooking and warm up to a bowl of this scrumptious soup.
A few Oyster Stew Recipe tips:
- I have found some Oyster Stews to be bland. This Oyster Stew recipe is well-seasoned. If spiciness is a concern, adjust accordingly.
- A double boiler is helpful in avoiding scorching the milk, but it isn’t totally necessary. The most important thing is to be mindful while waiting for the milk to heat up. Don’t wander off and decide to start re-caulking your bathroom or change the oil in your car while you wait for it to slowly heat up. Just be patient. Once the milk has been added it should only take about 15 minutes or so on a low temp for it to begin to show bubbles around the edges.
- Fresh shucked oysters are the best. The rule of thumb is that fresh oysters are best in the United States during the months that contain an “R.”
- If fresh shucked oysters are not an option, look for shucked oysters that are NOT smoked and have been packed in water.
- Shucked oysters can be frozen for up to 6 weeks. So grab a couple of pints when you find them fresh and at a good price to enjoy at a later date.
Check out these delicious soup recipes:
- Coconut Chicken Soup Recipe
- Easy Chicken Tortilla Soup Recipe
- Creamy Chicken and Wild Rice Soup Recipe
Oyster Stew Recipe
Oyster Stew Recipe
This savory oyster stew is the perfect food for a cold night.
- 4 tablespoons butter
- 1 large onion, finely diced
- 2 garlic cloves
- 1/4 teaspoon red pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups whole milk or half and half
- 1 teaspoon dried parsley
- 16 ounces fresh raw oysters, undrained
- Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
- Drain oysters and reserve liquid (oyster liqueur).
- Reduce heat to low, add milk, parsley and oyster liqueur.
- Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
- Add oysters and continue to cook over low heat until oysters begin to curl on edges.
I am cutting back on dairy, I kept the butter for the flavor and used homemade almond milk blended with steamed peeled potatoes to thicken and making it creamy. I made this for my mother’s 93rd birthday. Oyster stew is her favorite and she said with all the flavors this had, she could not tell this was made without dairy milk. This was at the top of her favorite recipes for oyster stew.
I made your oysters too and it was absolutely delicious I’m not used to putting the seasoning in it that you use but I enjoyed it very much I enjoy all your recipes that I make.
Omg omg I love this stew..nobody likes it but me bully for them ITS ALL MINE. I make this at least 5 times this year..I added chopped mushrooms and potatoes..but keep the spice..and just let it bubble.
Ha, ha .. more for you to enjoy, William! Glad you like it. I’m going to try mushrooms and potatoes next time.
This is such a great oyster stew recipe. Made it many times with the ingredients called for. Ran out of parsley so did a substitute of fresh cilantro. Added a little ground sechuan pepper salt and spice mix. OMG. Don’t be afraid to experiment. Awesome recipe.
Delicious! This is now printed and in my make again folder. Thank you so much for sharing this recipe. It is delicious. I would not change anything. I will now look at some of your other recipes. I was craving oyster stew and this recipe popped up in my search browser.
I’m so happy to hear it, Kathy!
SO YUMMY. I added instant mashed potatoes as a thickener, doubled the onions, and added chopped spinach.
Lovely stew. My grocer often marks down Kellum Chesapeke Bay oysters to halfprice about a week before last sale date. I NEVER usw Pacific Willapoint ones. I grew up with Bon Secour ones and the Pacific ones have a nasty taste to me and they are often too large. I stock up and freeze several Kellums for your stew recipe. I prefer shallots though to onion, double the butter and use heavy cream though. Fabulously thick as good New England clam chowder.
We keep all the extra small Willapa Bay oysters for ourselves. Just picked up a couple of pints at Safeway (of all places) for $5 a pint!
What makes this oyster stew so yellow?
The combination of spices and butter.
The oysters I have are shucked, packed in water. They are HUGE. Too big for one bite, would it be ok to cut them in half or need to leave them as is? I’ve never cooked oyster so I don’t know how they hold up.
I also just made octopus and reserved the liquid from pressure cooking it. It smells so good. I was wondering about adding it to this recipe, but as I’ve never made a fish stew, I’m unsure how it would turn out. Thoughts?
Regardless I’m going to try this recipe. Sounds so good!
Cutting the oysters in half will be fine. As far as the octopus goes, you’re on your own. I have yet to cook octopus. If you try it, let me know how it turns out.
So I did add the octopus stock to the stew and it was DELICIOUS. It added a sweetness and because octopus is full of collagen it added a wonderful mouth feel to the soup. Yum!
I’ve been making oyster stew for about 60 years. Have tried many recipes and all have been good. Am going to try yours, will let you know how it turns out.
You forgot to tell us when to add the parsley & oyster juice (liqueur).
See step 3 in the instructions.
Made this Oyster stew for my husband which he flipped over. Said it was the best he ever had. We live in a coastal town and know good seafood dishes. Made it as stated with a couple of tweaks. Used 5 1/2 cups of 1/2 & 1/2. Added a pinch of fresh dill. Used smoked paprika. My husband likes a thicker stew so I thickened it with approximately 3 Tablespoons of flour and increased the butter to 4 Tablespoons.
Thank you so much for this recipe. Perfection in a bowl.
So glad to hear y’all enjoyed it. Love those tweaks!
Oyster stew has been a Christmas Day tradition in our family since I was a little boy. My father was always at the stove Christmas morning. It was our breakfast and lunch. I have carried on the tradition and my nieces &nephews look forward to it. I have never used the spices you list but I am looking forward to trying a different recipe. I also use milk, Half & half and heavy whipping cream on my recipe cutting each in half depending on the amount I am making. can’t wait to try yours!
AmyI’ve made this 3 times already😋 Honestly what attracted me to this recipe was the color I knew it wouldn’t be bland and thats what I was aftaid of and that discouraged me from making this in the past. Thank you for posting this!! I use smoked paprika it adds a nice flavor. Sometimes I use black garlic earthy, hearty, savory. This recipe is IT girly🔥
So happy to hear that you enjoy it! I’ll try the black garlic next time.
I’ve got about 25 lbs of steamed oysters leftover from an oyster roast at my husband’s work. Was hoping to make oyster stew. Any suggestions for how to modify your recipe using steamed oysters rather than raw?
Sorry for the late reply. I hope you figured out a way to use them.