Oyster Stew Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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!
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
Just be sure to stir slowly.
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.
This is definitely not my Mom’s oyster stew…And I’ve been making it for years. My husband would eat a little…but not a fan. Your recipe sounded so good, I took off to the grocery store, and no fresh oysters. But didn’t that recipe mention canned? It was cold out, and rainy. And did not want to go into town.. so walked to the canned meats aisle, and put a few cans in the buggy. Husband laughed when I pulled those cans out..told him he didn’t have to eat any. Followed your recipe, and let me tell you. Best dang oyster stew I’ve ever eaten.. and I live in coastal south Georgia..so that’s saying A LOT. Remember my husband, the guy that isn’t a fan..? He is a fan now..
We ate every drop that night, except a small bowl that he said he had to take to work so the guys could taste it..
Making another pot ow.
That is fabulous! Thank you for letting me know. It’s one of our favorites and perfect for a cold and rainy night.
After becoming diagnosed with Alpha-Gal Syndrome from a tick bite (Allergic to red meat and dairy) I am always trying to adapt recipes to accommodate my affliction. I had to use oat milk and non dairy butter and it turned out delicious!! I love oyster stew this time of year(No/Dec). It turned out better than I ever imagined!!
I used oat milk! I did use cow’s milk butter though. It turned out so good! I had everything in my pantry except for the parsley, so much for eating with your eyes 😀
I love oyster soooooo much and this was a perfect New Years Eve and Day meal. Good food always lifts my spirits and I am hopeful for the new year. HAPPY NEW YEAR!
Tried the oyster school exactly as written except not as much hot pepper. Honestly it had no flavor and we ate the oysters and threw out the liquid.
Sorry to hear you didn’t like it. It’s a favorite by us and many, many others.
My husband’s father was a commercial fisherman so ate lots of fresh seafood and stews. A neighbor gave us fresh oysters and I used your recipe, best ever! I use this broth for clams, shrimp and any seafood also because the flavor is so delicious.
What a great idea, Joan! So happy to hear that you like it as much as we do.
A fourth teaspoon of red pepper??? Surely you don’t mean a red bell pepper? I’ve heard of red pepper flakes and cayenne pepper, but if “red pepper” is something different, it’s foreign to me.
Ground red pepper.
I’m oringinally from New England, but spent 48 years in a Chicago suburb. Now live in New Mexico. Had access to fresh oysters in Illinois, but New Mexico is a little shy on fresh oysters. I’ve been buying jarred oysters in our local grocery store for the 25 years I’ve live here, but because I’m the only one in my family to love oyster stew, I made a simple recipe that did not include too many spices or any veggies. Now, today, I tried your recipe. I am a recent widow, so I’m able to cook the way I like, just for myself. Made your recipe today. It was simply wonderful. I will be making it this way from now on. Thank you for such a great taste of New England…a memory in a bowl to warm the soul.
I am so happy to hear that you like it, Ruth. Memories in food form are always wonderful!
Thanks for such a great and simple recipe Amy! Just got a bunch of fresh frozen oysters and followed your recipe. It turned out great as we had lots of half and half along with some great seafood seasoning and fresh parsley! Wow! Definitely an awesome dish for a cold northeastern weekend watching playoff football! Thanks for giving us this great recipe. We loved it.
I agree, Andy. Perfect football food for sure!