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.
Ingredients for Oyster Stew
- butter
- diced onion
- garlic cloves
- ground red pepper
- paprika
- salt
- ground black pepper
- whole milk or half and half
- dried parsley
- fresh raw oysters
How to Make Oyster Stew
- Begin by melting butter over medium heat in heavy bottom 3-quart saucepan.
- Once butter has melted, add diced onion. Saute the onion for about 5 minutes, until tender.
- Add garlic, and continue to saute onions and garlic for another 1-2 minutes. Be careful to not burn the garlic.
- Stir in the ground red pepper, paprika, salt, black pepper and continue to stir to toast the seasonings for 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.
- Add oysters and continue to cook over low heat until oysters begin to curl on edges.
- Salt and pepper to taste. Serve warm.
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, grated or minced
- 1/4 teaspoon ground 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
- Melt butter over medium heat in heavy bottom 3-quart saucepan.
- Add diced onion and saute until tender, about 5 minutes.
- Add in garlic, continue to saute for another 1-2 minutes, being watchful to not burn garlic.
- Stir in ground red pepper, paprika, salt, and black pepper. Continue to stir for about 1 minute to toast the seasonings.
- 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.
- Add oysters and continue to cook over low heat for just a few minutes until oysters begin to curl on edges.
- Salt and pepper to taste. Serve warm. Enjoy!
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.
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?
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.
Best oyster stew ever!
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
Lower the temperature. Enzymes in the oysters will make milk curdle if temp is too high.
Made you oyster stew and loved it, used just 1/2 and 1/2 and doubled the amount of oysters
First and foremost, delicious! This brought me back to Louisiana and my grandpa making this for the holidays. It pretty much tasted identical. I will definitely make again! I did get oysters that were too big, so I recommend smaller fresh oysters.
Yum! That looks like a delicious soup!
If I wanted to add potatoes, when would I and how much? Also would celery work? I’m making it for Christmas Eve dinner!
Recipe as is, fantastic! Our tradition for Christmas eve, oyster stew with butter, cream, salt and pepper. Decide to change it up with this alternative. So glad we did. Very flavorful . Even used canned oyster because we live in midwest. Great as is!
Oyster stew on Christmas morning has been a family tradition for generations. This is best recipe ever and I have made a lot of the at 84. I did make modifications and still was the best. Used no cream and only skim milk but thanked carefully with corn starch. Doubled the butter. Made sure there was no boiling. Even though Chesapeake Bay oysters not available here i Glorid had to use Pacific oysters but still excellent. 5 Star