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Oyster Stew Recipe

Oyster Stew Recipe


Ingredients

  • 3/4 cups half-and-half
  • 3/4 cups heavy cream
  • 1 pound oysters, shucked, liquor reserved
  • 5 dashes Tabasco sauce, or to taste
  • Salt and white pepper, to taste
  • 4 tablespoons butter
  • Paprika, to taste
  • Buttered toast or oyster crackers, for serving

Directions

In a saucepan, combine the half-and-half, heavy cream, and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.) Add Tabasco, salt, and pepper, to taste.

When cream is very hot, but not simmering, add the oysters. They will cook very quickly; they are done when the edges have begun to curl. Remove from heat.

Set out 4 bowls and place 1 tablespoon of the butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Season with paprika, to taste. Serve with buttered toast or oyster crackers.


Oyster Stew

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

When I told my friend Becca that I had made oyster stew, she looked at me with a twinkle in her eye and asked, "well, did you like it?"

As I nodded yes, she added laughing, "it's a lot better than you would think, isn't it?"

Becca is from Biloxi, Mississippi and is well acquainted with this Southern stew. It's normally eaten around the holidays, but I thought it might make a good Lenten dish.

Those of you acquainted with oyster stew know how good it is. Those of you who aren't, and who like me the first time I heard of it, sort of cringe at the very idea, you'll just have to take my word.

It's beyond good. It's lick the plate of every last drop good.

Even if you are not a big fan of raw oysters, not everyone is, but you like shellfish like clams or scallops, you'll be fine with this stew. It reminds me a lot of a really good cream of mushroom soup, but with oysters instead of mushrooms.

About the oysters. You can use freshly shucked if you have access to them, though you'll need quite a few for this stew. We used jarred oysters that we found in the refrigerated seafood section of our local grocery store (Raley's).

I've since seen them in practically every grocery store I've been to in my area, so I assume that the jarred oysters are not that hard to find, and they'll likely be much more cost effective than freshly shucked.


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.


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.


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.


1. In a medium-size stockpot over medium heat, melt the butter. When the foaming has subsided, add the onions and garlic and sauté for three to four minutes until they begin to be translucent.

2. Add the milk, cream, bourbon, chicken stock, salt, white pepper, and oyster liquor. Bring this mixture to a boil for 10 minutes.

3. Remove the pot from the heat and add the oysters. They should "steep" in the hot stock for about three minutes, until they are heated through fully and just begin to curl at the edges. Do not overcook them. Serve immediately.


Oyster Stew Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 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

Ingredients

  • 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

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Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


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