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 fan ever since. The secret to the rich buttery warm flavor is coddling the oysters in the milky brew. This heirloom recipe is easy to make and is the best Oyster Stew recipe that you can find.

 

Oyster Stew

 

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Oyster Stew Recipe:

Best Oyster Stew Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 6 servings

Ingredients:

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)
Butter

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

 

Instructions:

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.

 

https://whatscookingamerica.net/Soup/OysterStew.htm

Comments and Reviews

6 Responses 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.

    Reply
  2. Ashley Ackerman

    Yum!

    Reply
  3. Donald Heckman

    Our stew recipe is similar with no chives, onions, potatoes or celery.

    My Kroger now carries live oysters in shell. Since I prefer oyster, something each week, I know when they are due for freezing (for emergency only). I recently learned to use a double broiler to prevent boiling.

    Reply
  4. Joe T Payne

    This the exact way my father has been making oyster stew for me (less the chives and parsley) for over 45 years. He passed away suddenly 5 years ago and now this wonderful is a beautiful reminder of the great times we had and enjoyed as he prided him self as he mastered the art of great oyster stew. Oyster stew for me has now become almost a comfort food by bringing back those memories.

    Reply
  5. Lucy Griffiths

    I’m making oyster stew for supper tonight. When growing up, we always had the stew on my father January birthday. My mother would place about a dozen plus Saltine crackers, between 2 sheets of wax paper, & use a rolling pin to make them fine. She would drain the pint of oysters, add milk with them in the pot. Depending how many of our family would be there, she would use about a quart of milk. Then she would add the crackers for thickener, dash of pepper, & a good tablespoon of butter. When she served the stew, there were more crackers if we wanted them. A simple recipe, but oh, so many good memories of over 60 years ago. We had to teach my husband how to eat the stew, as his mother had told him oysters weren’t to be chewed. It didn’t take him long to start loving the stew as much as the rest of us did.

    Reply
  6. Weezue

    Have loved oyster stew since I was a little girl. Mom made it for Christmas Eve. Two of My cousins hated the oysters so gave theirs to me and they ate the milk snd crackers!. Being much older now an living by myself I have to have it once a week and like to check out recipes. Try adding some tarragon and a little Worcestershire. Mmmm Delicious!

    Reply

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