Homemade oyster stew is simple to prepare and incredibly flavorful. This classic oyster stew recipe uses a pint (about 16 ounces) of fresh oysters and their liquor. Serve with oyster crackers and a dash of your favorite hot sauce.
If you’ve avoided cooking oysters at home because shucking seems intimidating, I offer a free guide that explains how to buy, store, and shuck oysters safely so you can enjoy them with confidence.
If you enjoy oysters, this stew will feel like home. I grew up near the Chesapeake Bay, where oysters, blue crabs and country ham were staples. This Classic Oyster Stew is a comforting, familiar dish in that region.
This stew’s beauty is its simplicity: fresh oysters, milk and cream. You don’t need a bushel—one fresh pint from your fishmonger is enough. Place a colander over a bowl to drain the oysters and pick out any shell fragments. Reserve the oyster liquor for the broth.
Sauté shallot (or onion) and celery in butter until softened. Pour the reserved oyster liquor through a fine mesh sieve into the pot with the vegetables to remove any grit.
Add the milk, cream and thyme, and warm gently until the liquid is hot but not boiling. Boiling can curdle the dairy. Slip the oysters into the hot broth and warm them through—just until their edges begin to curl—so they remain tender.
Avoid overcooking the oysters; prolonged heat makes them tough. This classic oyster stew is fine as-is, but simple garnishes elevate it: a light sprinkle of Old Bay, chopped celery leaves, a sliver of butter to swirl in, and a dash of hot sauce if you like a little heat.
More seafood soups you’ll love:
- Seafood, Chicken and Sausage Gumbo
- Conch Chowder
- Creamy Lobster Bisque From Scratch
- Authentic New England Clam Chowder
- Homemade Lobster Stock
This is just one way to enjoy oysters. If you want more recipes—from raw on the half shell to chargrilled New Orleans-style—explore a complete oyster recipe collection for ideas.
More oyster recipes:
- Oysters Bienville
- Chargrilled Oysters
- Smoked Oysters
- Oysters Rockefeller
- Deep Fried Oysters with Remoulade
Oyster Stew
INGREDIENTS:
- 16 ounces oysters in their liquid
- 2½ tablespoons unsalted butter
- 1 large shallot, minced
- 1 stalk celery, minced (reserve celery leaves)
- 1 cup heavy cream
- 2 cups whole milk
- ½ teaspoon fresh thyme leaves, chopped
- Salt and pepper, to taste
Optional Garnishes:
- Sprinkle Old Bay Seasoning
- Dash of hot sauce
- Chopped celery leaves
- Slivers of butter
DIRECTIONS:
- Set a colander over a small bowl. Add the oysters to the colander and reserve the liquor.
- Place a fine mesh sieve over another small bowl and pour the oyster liquor through it to remove any sand or grit. Discard solids.
- In a medium saucepan, melt the butter over medium heat. Add the shallot and celery and cook 2–3 minutes until slightly softened and translucent.
- Reduce heat to medium-low. Add the strained oyster liquor, milk, cream and thyme. Heat slowly until the broth reaches a gentle simmer with just a few bubbles around the edge—do not boil. Season with salt and pepper to taste.
- Add the oysters and simmer 2–3 minutes, just until the edges begin to curl. Avoid overcooking so the oysters remain tender.
- Ladle into bowls and garnish with celery leaves and any optional toppings.
NUTRITION:
| Carbohydrates: 8 g
| Protein: 5 g
| Fat: 33 g
| Saturated Fat: 20 g
| Cholesterol: 117 mg
| Sodium: 94 mg
| Potassium: 250 mg
| Sugar: 6 g
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