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Oyster Stew recipe

Oyster Stew recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole

This stew is quick and easy to make. Serve with crusty bread to sop up the delicious juices.

4 people made this

IngredientsServes: 4

  • 50g butter
  • 1 clove garlic, sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 250ml milk
  • 125ml single cream
  • 575g fresh shucked oysters
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 pinch cayenne pepper (optional)
  • 4 tablespoons sherry wine or to taste (optional)

MethodPrep:10min ›Cook:15min ›Extra time:25min › Ready in:50min

  1. Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and single cream and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
  2. When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.

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Easy Homemade Oyster Stew Recipe

Look no further for a Classic Oyster Stew recipe, one of Southern Living&aposs Best Oyster recipes. It&aposs simple, which means the flavor of the oysters is of utmost importance.

Thankfully, much of the South, especially states on the Eastern seaboard, has access to quality oysters. Rappahannock River Oysters and Lynnhaven Oysters of Virginia, Caper&aposs Blades Oysters of South Carolina, Point aux Pins Oysters of Alabama, Pepper Grove Oysters of Texas, and others are only a few options.

Also, do not worry that there will be a huge flavor difference between wild and farmed oysters. Farmed oysters are more consistent in size and shape than wild oysters, but this does not affect the meat inside. The only possible concern is where wild oysters have been harvested. Oysters are natural filters, which means they clean the water around them. This can be a problem when they live in polluted waters, because some of the pollution might be absorbed into the meat. If buying wild oysters, ask their original location.

To start the stew, shuck the oysters. Make sure not to drain them, as you will need one cup of oyster liquor. Heat it and milk until steaming, then add in the oysters. Cook just until the edges of the oysters begin to curl. Err on the side of just underdone rather than overdone, as the oysters will be added back into the stew and can finish cooking then. With butter and shallots, make a roux in a separate pan. Whisk in half-and-half, Worcestershire sauce, sherry, and celery salt.

After it comes to a boil, add in the milk mixture and the oysters, heating until warmed. Add salt, pepper, lemon juice, and hot sauce to your liking, then serve with crackers. Again, because this is a simple stew, the quality of the ingredients will affect the final product, so make sure to use the best available.

Consider serving a complete oyster meal, beginning with Oysters Rockefeller.

Oyster Stew recipe - Recipes

Maryland Oyster Stew

A winter-warmer welcome in every Chesapeake kitchen, Maryland Oyster Stew captures the heady flavors of the bay and is sure to become a favorite of any shellfish devote.

Total time: 35 minutes

☐ 1 pint shucked Maryland oysters in their liquor

☐ 1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

☐ 1 tsp ground black pepper

☐ 2 cloves garlic, chopped finely

☐ 2 tsp Worcestershire sauce

☐ 6-10 drops of Tabasco Sauce to taste

Step 1: Combine all of the ingredients except the half-and-half and heavy cream in a medium pot. Use white wine for a subtler flavor, or sherry if you’re feeling bold. Heat over medium flame, stirring occasionally until oysters curl.

Step 2: Add half-and-half and heavy cream and cook, stirring, until just shy of a boil. You’ll have to keep an eye out. You want the stew to get very hot, but don’t want to reach that boil. Serve with oyster crackers or, if you’re feeling fancy, toast points.


  • 2 dozen fresh shucked oysters in liquid
  • 1 pound russet potatoes, peeled, cut into 1/4-inch pieces (about 2 1/2 cups)
  • 3 teaspoons kosher salt, divided
  • 8 collard stems, sliced crosswise into 1/4-inch pieces
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 large yellow onion, finely diced (about 2 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 1/4 cup all-purpose unbleached flour
  • 1/2 pound bacon, cut into 1/4-inch pieces, and cooked, reserving bacon drippings
  • Freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • Roughly chopped fresh flat-leaf parsley and celery leaves

Place a fine mesh strainer over a medium bowl, and drain oysters, reserving 1/3 cup oyster liquor.

Place potatoes and 1 teaspoon of the salt in a pot of water over high, and bring to a boil. Add collard stems. Boil 1 minute. Drain in a colander, and rinse under cold water.

Warm milk and cream in a medium saucepan over medium cook until just beginning to boil. Remove from heat, and cover with a lid to keep warm.

Melt butter in a large Dutch oven over medium until foamy. Add onion, celery, potatoes, collard stems, and 1 teaspoon of the salt. Cook, stirring often, until onion is tender and translucent, 6 to 8 minutes. Sprinkle flour over vegetable mixture, and cook, stirring often, until thickened, about 2 minutes.

Slowly whisk in warm milk and heavy cream. Bring mixture to a boil, stirring often to keep mixture from sticking. Stir reserved oyster liquor into Dutch oven, and cook until all vegetables are tender, about 2 minutes.

Warm reserved bacon drippings in a large skillet over medium. Add drained oysters in a single layer. Sprinkle with a few grinds of black pepper and remaining 1 teaspoon salt. Cook just until oysters begin to curl around the edges. Immediately transfer oysters to Dutch oven stir to combine. Remove from heat. Cover let stand 10 minutes.

When ready to serve, ladle hot stew into bowls, and sprinkle each evenly with cayenne and a few grinds of black pepper. Top with cooked bacon, parsley, and celery leaves.

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Oyster Stew Recipe

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  • 2 tablespoons butter
  • 2 tablespoons celery chopped fine
  • 1 tablespoon onion chopped fine
  • 1 clove garlic minced
  • 1 tablespoon flour
  • 1 pint heavy whipping cream
  • 1 pint oysters drained with half of the juice reserved
  • 1 teaspoon fresh parsley or onion tops chopped
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper


  • 2 tablespoons buttershopping list
  • 2 tablespoons celery chopped fine shopping list
  • 1 tablespoon onion chopped fine shopping list
  • 1 clove garlic minced shopping list
  • 1 tablespoon flourshopping list
  • 1 pint heavy whipping creamshopping list
  • 1 pint oysters drained with half of the juice reserved shopping list
  • 1 teaspoon fresh parsley or onion tops chopped shopping list
  • 1 teaspoon saltshopping list
  • 1 teaspoon cayenne peppershopping list
  • 1 teaspoon freshly ground black peppershopping list

How to make it

  • In a skillet melt butter and saute celery, onion, garlic and flour until onions are clear and flour is mixed well.
  • Add whipping cream, oyster juice and seasonings then simmer until mixture becomes smooth and thickens.
  • Add oysters and simmer until oysters plump and edges begin to curl.
  • Serve like soup and sprinkle with parsley.
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The best Chesapeake Bay Oysters come from our family farm

The Cook

Drain the oysters in a sieve set over a bowl, saving the liquor, and pick over them for any lingering bits of shell. Put the reserved strained liquor, milk, and cream in a large, heavy bottomed saucepan. Bring to a simmer, stirring occasionally, and add the butter. Season to taste with salt and pepper and let simmer 5 minutes.

Add the oysters and simmer until they’re plump and firm and their gills curl, about 5 minutes, taking care not to overcook them. Taste and adjust the salt and pepper and serve at once, making sure that a goodly portion of oysters and butter makes it into each bowl.

Classic Oyster Stew

Drain oysters, reserving liquor. Inspect oysters and remove any bit of shell. Set aside oysters and liquor.

In medium saucepan heat milk and cream just to simmering keep warm.

In Dutch oven heat 4 tablespoons of the butter over medium heat. When butter is melted and bubbling, add onion, celery, and 1/2 teaspoon of the salt, stirring well to coat in butter. Cook slowly, about 10 minutes, stirring often until onion is tender and translucent. Sprinkle flour over vegetable mixture. Cook 2 minutes more, stirring well to blend in the flour. Slowly whisk in the hot milk and cream ring mixture back to a low simmer, stirring occasionally.

Meanwhile, in a 12-inch nonstick skillet heat remaining 3 tablespoons butter over medium heat until hot and bubbly. Add drained oysters in a single layer. Sprinkle remaining salt and a few grinds of black pepper. Cook just until oysters begin to curl around the edges and gills are slightly exposed. Transfer oysters to the milk mixture in Dutch oven. Turn off heat.

Add oyster liquor to hot skillet. Cook 2 to 3 minutes, until liquor comes to boiling. Immediately transfer to stew in Dutch oven stir. Sprinkle cayenne and stir in. Cover and let stand for 10 minutes. Sprinkle servings with parsley.

Recipe Finder: The Peppermill's Oyster Stew

Dave Coakley from Baltimore was looking for the recipe for the oyster stew that is served at the Peppermill restaurant in Towson. He said it "is the best I've tasted." I contacted the restaurant and spoke with Rick Ziegel, the owner of the Peppermill, and he graciously agreed to share his restaurant's recipe. He says he frequently makes this at home himself and was kind enough to help me modify the recipe for the home cook.

He told me that at the restaurant they make large quantities of the soup base and steam the oysters separately. They then add 10 oysters to each bowl of soup before serving. No wonder Coakley is such a fan of their stew. With 10 oysters in each serving and all that butter and heavy cream, how could it not be wonderful? This is very quick and easy to make just be careful not to let the cream boil and watch that you don't let the oysters over cook.

Pat Carden from Aberdeen Proving Ground is looking for a recipe for peanut butter pie. She said about 40 years ago, her niece made this pie and it was like no other. It looked like pumpkin pie but had a much thicker consistency. She said that it was not fluffy like the whipped peanut butter pies you find today.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email [email protected] If you send in more than one recipe, please put each on a separate piece of paper and include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

The Peppermill's oyster stew

1/2 cup unsalted butter (divided use)

2 tablespoons clam base (see note)

1 pint raw oysters with their liquid (jarred or freshly shucked)

Freshly ground black pepper, to taste

Melt 6 tablespoons of butter in a large skillet over medium heat, add the onions and celery and cook until tender. Reduce heat and add the heavy cream and clam base to pan. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Stir continuously until the oysters begin to curl at the ends. When the oysters curl, the stew is finished cooking turn off the heat, add the remaining 2 tablespoons of butter and stir until the butter is melted into the stew. Ladle into individual warmed bowls and season generously with freshly ground pepper.


Oyster stew needs to be reheated very gently to prevent curdling. To reheat frozen oyster stew, remove the stew from the freezer and place it in the refrigerator overnight. The next day you can reheat it in a pan over low heat, stirring continuously.

If the sauce needs to be smoothed out, slowly add some cream while stirring. The cream should also be heated in the microwave for 1 – 2 minutes before being added to the stew.

One thing to note is that the oysters in a stew that has been cooked, frozen and reheated will be slightly more cooked than oysters in a fresh stew. The texture is slightly chewier and the oysters will have shrunk down a bit but the flavor of the dish is not affected at all by the freezing and reheating process.

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Watch the video: How to Cook Oyster Stew. Recipe