Oyster Stew Recipe
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.
Oyster Stew Recipe
Oyster Stew Recipe
This savory oyster stew is the perfect food for a cold night.
Ingredients
- 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
Instructions
- 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.
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A month with an “R”? Never thought about that before…..Oyster stew, the perfect, delicious excuse to NOT change my oil. This recipe’s a keeper, we can get great fresh oysters here…this recipe looks so easy!!! Thank you Amy.
The origin of the month with letter R resulted from the lack of adequate refrigeration in earlier times and the cool/cold weather inherent in those months was seen as a safety factor for keeping the oysters from spoilage. At least that was what I was always told during the time I lived in the Northeast.
May I also point out that during the warmer months, certain algae would bloom – the dreaded red tide which carries a toxin that can be deadly to people. There are definitely times of the year (without R months) where you can’t/shouldn’t harvest not only oysters but clams, mussels, etc.
Red tide is NASTY.
Fisherman are only allowed to catch them in the R months, to keep the population of oysters up.
That is what we were always told, that the months that don’t have an R are the months that oysters breed and because they soak up red tide, which is poisonous.
Although I’m sure there are many reasons for oystering during R months, a prime reason in the Chesapeake Bay is that the summer months are for crabbing. The same watermen are responsible for both oysters and blue crabs. These days many of both are raised in “farms” year round or harvested from southern states thus blurring the season.
I just cooked this a few days ago. I used jar Oyster. But my Oyster dissolved in the soup with almost nothing left. Please help. Thanks.
Everybody partly correct. No gathering is done during the warm months because that’s when oysters spawn. It’s protective.
This is beyond gorgeous, Amy! I love the kick of spice that you added to the stew and I am picturing myself mopping up the extras with crusty bread.
Mmmmmm … crusty bread sounds like a terrific addition, Dara!
I will be the first to admit the Oyster Stew I have been making definitely falls into the bland category, and this recipe looks as if it will be a definite improvement over mine, so will definitely try.
I hope you enjoy it!
I am like, massively in love with this.
Wow! I want to jump right into that picture and eat that! Yum! I love oysters, but never thought to put them in a stew!
You just made my husband and son very happy Amy 🙂
Yay!
Hi Amy! I’d like to know why you suggested not to use smoked oysters? All the stores I visited are sold out and it’s not an “R” month!! 😫😫😫
Too good, I would love to give a try, like ingredients, looks like a light version of oyster stew.
I tried this tonight…something went wrong! I waited over an hour, after adding the milk, and never got bubbles! The milk did not thickened at all. How much oyster liqueur should there be? Any thoughts as to why although I had steam I never got any bubbles?
You probably used low fat milk, milk should be whole
I made this today. I added smoked paprika, leeks, 6 clove of garli, mushrooms, 2 chicken oxo ( needed depth) and I double cayenne. Also I added 4 strips of cooked bacon! What a wonderful hit in the spoon every so often! With all this, it was restaurant quality!
Great additions, Chris!
This was by far the best, I made half the recipe, told myself I would keep a bowl for my brother when he comes over, ha ha I didn’t was way too good , this is keto and carnivore so was glad about that
Hey Amy, lovely recipe ???? how about coconut milk instead regular? Any suggestions? Thank you
I’ve never tried it with coconut milk, but that sounds delicious!
I would envision an Asian style oyster stew. Not only coconut milk, but maybe some lemongrass, lime, even green or red curry paste…. OMG, I’m salivating right now!
WOW I purchased oysters for the holidays ! I love oyster stew ! This is a must try recipe😊
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Has anyone ever added cubed potatoes to oyster stew?
I was thinking of the same thing. Can’t go wrong with that addition, but if I were you I’ll added with the onions when you are stir frying them.
We ALWAYS used potatoes in our our Oyster stews at the Fire Department. It is wonderful !
Its time for us to eat, why isn’t it thickening
From what recipes I have looked at, once potatoes are added “they” call it Oyster Chowder. I don’t care what they call it, it is good with or without potatoes. I am about to try to make this today! So glad I found this recipe and so many great reviews!
All the time, makes the stew ” stick to your ribs” a little more,and makes the broth very thick and lovely!
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Going to make tonight.. will let u know how it turns out.. definitely adding potatoes!!
I looked up the difference between oyster stew and soup in my great great grandmother’s cookbook. Back then, stew was just oysters, butter and cream. The soup had onion, garlic and spices added. Strange how things have mutated over the past 120 years.
But they haven’t – changed, that is. Oyster stew is still made with just oysters, butter, milk – add liqueur from the oysters to taste. Paprika on top for garnish as much as taste. I use smoked paprika.
Adding onions and garlic changes the recipe to a chowder. That’s fine, just not my cup of soup, or stew, as it were.
For those trying this recipe, try cooking the oysters in the (melted) butter until their edges start to curl. Add milk gradually and warm.
Made this on a sad 😔 afternoon avoiding homework. Added Goya sazón con culantro y achiote, mushrooms, thyme and another clove of garlic. I also didn’t have whole milk so I mixed in some full fat Fage with the milk I did have. The results were splendid 😁. Thanks for the tip about months in R and oysters. I didn’t know that. What is common to some is not so with others and would prove quite arrogant to think otherwise. Thanks for sharing.
I love your additions and substitutions to this, Kristin! Sounds delicious!
Could you use almond milk for this I’m lactose intolerant but really want to try this and I only have almond milk
I would not recommend it. Of course, you can always try it in a small batch to see for yourself.
I’m 75 years old and have made oyster stew for a very long time. This is the best recipe I’ve ever made! It’s a little spicier and has more flavor than the classic seasonings of salt and pepper. The choice between choosing milk or half and half is yours. I would choose more half and half next time, but the milk was light and just fine. This is a very good recipe, one I will use again.
Thank you, B. Happy to hear that you enjoyed it!
In my family growing up we always made the stew the night before for supper the next night. Butter, salt, pepper, oysters, and milk.
My Grandmother made this for my Grandfather for his Christmas Eve supper
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Why do so many people add so many extra ingredients to a really good receipe?
Can it be reheated? There are only two of us. Could it be made with heavy cream?
We fed four adults, all multiple helpings, and still had quite a bit left over. Reheat slowly on the drive and it’s better than the day before!
It can be slowly reheated. And yes to heavy cream!
This was yummmmmmmyyyy! Added celery, potatoes, and shrimp! I used 4 cups half and half along with two cups of milk. Also thickened, slightly, with cornstarch. Used a combo of celery leaves and parsley at the end to garnish. DIVINE! My husband was, literally, drinking it from the bowl!
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I can’t see the recipe.
???
I am so sorry! There seems to have been a problem yesterday with many recipe sites. It looks like things are working correctly now. Try clearing your cache/refreshing. Please let me know if the recipe is still not showing for you.
I don’t understand I go step by step with these recipes on here and there are alot that doesn’t do right, why don’t the people do it directly like they do at home, y’all must like messing with people, so messed up
Gotta fix this myself come November. I am the only one eating this at our house. I regret that I did not get the chance to fix this for my folks before they answered The Master’s Call. Must be good.
Making it right now…adding in Yukon golds and leeks so it’s even heartier.
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We harvested rock oysters a couple of days ago, they were so delicious in your recipe! We used 6 cloves of garlic and replaced red pepper with 2 table spoon of cayenne peppers. We also added 1.5 tablespoon of chicken bulion and 3 tablespoon of flour to thicken.
Great and simple recipe
This recipe was simple and a great place to start. For me, it needed quite a bit more salt, and I decided to throw in a little ham seasoning. I’ve bookmarked the recipe, and I think I’ll use it again, but I’d like to try pureeing the onion as I prefer a smoother broth. Also, I had five cloves of garlic left from a bulb and threw it all in which did not hurt one bit.
I’ve never made oyster stew, and I only just experienced it for the first time in August on the outer banks of North Carolina at a restaurant called Stripers. It was superb with their finishing touch of a dollop of butter and streak of chimichurri sauce. Got a recipe for that?
Great recipe! We’re staying at an Airbnb with an oyster farm in Puget Sound. Sitting by the fire right now eating this recipe from oysters we harvested this morning. Great recipe for this weather!
Lovely! What a way to enjoy a bowl of stew, Isaac.
It’s very very cold here on the gulf coast of Florida — 55°. After church, instead of eating out, I decided to use this to warm us up! I had scallops, added potatoes and shredded carrots, and oyster crackers.
The best oyster stew !! Better than any restaurant I have EVER had !
Followed the recipe and chose to use half and half. Absolutely delicious! Used one half of a large sweet onion and that was plenty…I figured you were referring to yellow onion when you said large. I didn’t get hung up on the bubbles, etc., just kept my eye on it and turned off the heat before it boiled and when the oysters were cooked. It is not going to thicken like a cream soup with thickener in it and it is not supposed to!! It’s the best I’ve ever had no matter what anyone wants to call it. Thank you!
Don’t forget the oyster crackers!
My grandfather always made oyster stew, but he used canned evaporated milk. So good!!
I’m looking forward to trying this recipe with the other ingredients.
Have you had anybody use evaporated milk before?
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Did you really mean six cups milk? That’s way too much liquid for this recipe. I started to follow it, and by the time I had four cups in I stopped. I wound up discarding about two cups, and even then it was too liquidy.
Yes, 6 cups of milk or half and half for this version of oyster stew.
Mine curdled instantly don’t know why I make cream soups all the time the milk is fine the half and half is fresh the onion was perfect the oysters I just got today but they are in a jar from Costco any ideas ? Now I’m a little gun shy I did tase it and no weirdness in flavor, muddy mouth feel though