Best Oyster Stew Recipe

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Heirloom Recipes    Oyster Stews, Soup and Chowders   


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I first tasted this wonderful classic oyster stew when I was a teenager (that was a while ago), and I have been a oyster stew lover ever since.

This recipe is so easy to make and so delicious!  The buttery warmth and coddling the oysters in their milky brew, is what makes this simple preparation unimprovable.  It is the best Oyster Stew you ever had.


Oyster Stew


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Oyster Stew Recipe – Old Fashioned Oyster Stew Recipe:

Best Oyster Stew Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 6 servings


2 pints (approximately 32 ounces) small to medium-sized raw shucked oysters with their liquor*
4 tablespoons butter 
3 cups milk (a little added cream may be added to make it richer) 
1 or 2 dashes Tabasco
Salt and pepper to taste
Minced parsley, sliced chives, or sliced green onions (your choice)

* The amount of oysters used may be varied according to your taste.  Also learn How To Shuck Oysters if using fresh oysters.



The most important factors in preparing Oyster Stew are do not boil the milk and do not overcook the oysters.  Be careful to avoid overcooking oysters, which causes them to become tough.

Drain the oysters, reserving their liquor.  I like to strain the oyster liquor with a fine strainer to remove any sand.

In a large pan over medium heat, melt butter.  Add oysters and simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.

While the oysters are simmering, in a separate saucepan over low heat, slowly heat the milk, cream, and the strained oyster liquor (do not boil).

When the oysters are cooked, slowly add the hot milk mixture to the oysters, stirring gently.  Season with Tabasco, salt and pepper.  Remove from heat.  

Serve in warm soup bowls and garnish each bowl with parsley, chives, or green onions and a generous pat of butter.

Makes 4 to 6 servings.

Comments and Reviews

One Response to “Best Oyster Stew Recipe”

  1. Charlie Foley

    I make this once a year, for our Mason’s Lodge Past Masters night. I always have to make a big kettle, with lots of oysters and butter. I’ve found that I prefer to have the broth thicker so I use cream and whole milk. The extra butterfat keeps the broth from separating so easily and getting grainy. In the 15 years, that I’ve been doing this, we’ve never had any left overseas.


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