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.
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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This was amazing. Agree with you and others that oyster stew for me had always left me wanting for some kick. This recipe delivered. Even held up with the smoked oysters that I brought camping.
And 5 min prep? I’m going to make all of your soup recipes.
More butter, more salt, double the oysters. I loved onions more than anyone but a large onion is too much. Maybe my large onion was extra large.
I suddenly had a yearning for oyster stew but hadn’t made any for probably 15 or 20 years. I found your recipe and tried it.
It was eally, really good!!!
Thank you so much for sharing. I’m sure I will be making it again soon.
We have been going every Saturday to by shell fish from the local shell fishers in Wellfleet MA since they haven’t been selling as much to restaurants becuz of COVID. The best oysters ever…! Today we came home and made your Oyster Stew recipe, it’s so easy and delicious! Paired with some sour dough bread and a green salad made for a perfect meal!
I understand that the oyster liqueur is kept and added to the stew. But for oysters in water, do you drain the water? Or add that as well?
I always add whatever liquid the oysters are packed in.
Don’t you Know, buy fresh oysters during the cool/cold time of the year. aside from summertime “Red tide” which makes oysters toxic, there is the fact that oysters become soft, milky and with too strong flavour if harvesgted in summer. Buy them fresh in winter, freeze them for summer use.
FYI – Summer (May-Aug) is oyster mating season, that’s why they’re like that. Apply the old “only months with an R” rule for fresh oysters.
USED YOUR RECIPE TODAY WITH ONION AND CELERY …NEEDED SALT FOR OUR TASTE MY CHEF AND MAIN SQUEEZE ,JEAN MAKES YOUR RECIPE SO EASY AND FAST …SHE STIRS ALL THE TIME IT IS ON THE HEAT …NO BOILING . WE ARE BOTH IN OUR LATE 80’S AND HAVE BEEN ON THE CHESPEAKE BAY ALL OF OUR LIVES . WE ALSO USE OYSTER CRACKERS…
ARLINGTON,VIRGINIA 6-12-2021
Great recipe! Was wondering if you could tell me how many servings in this?
Thank you so much!
4 servings
Delicious! I’ve always made oyster stew like I remembered from childhood: milk, oysters, butter and pepper. This was Yummy. I’ll definitely make this again!
Grew up eating oyster stew and love it!!! This is by for the best recipe ever!!! Thank you awesome!
Amazing! My husband likes thick bases so I added a little flour to the butter and onions, and a cup of lobster broth before adding the milk to make more of a seafood cream broth base.
Could this be frozen? Thank you
I don’t have experience freezing this recipe.