Oyster Stew

Course: Appetizer
Cuisine: American
Keyword: cream soups, oyster stew, oysters
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 350kcal
Oyster stew is little more than milk, cream and oysters but the flavor is beyond the sum of its parts.  This makes a delicious appetizer or a light supper.
Print Recipe


  • 1 pint oysters in their liquid
  • 2 1/2 tablespoons unsalted butter
  • 1 large shallot minced
  • 1 stalk celery minced (celery leaves reserved)
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1/2 teaspoon fresh thyme leaves chopped
  • salt and pepper to taste

Optional Garnishes:

  • sprinkle Old Bay Seasoning
  • dash hot sauce I like Crystal's or Tabasco
  • celery leaves chopped
  • slivers butter


  • Set a colander over a small bowl.  Add the oysters into the colander, reserving the liquor. 
  • Set a fine mesh sieve over another small bowl and pour the oyster liquor over the sieve. This will remove any sand or grit from the liquor.  Discard solids.  
  • In a medium saucepan, melt the butter over medium heat.  Add the shallots and celery, stirring for 2-3 minutes until vegetables are slightly softened and translucent.
  • Turn the heat down to medium low and add the strained oyster liquor, milk, cream and thyme.  Heat slowly until broth reaches a simmer (just a few bubbles rimming the pan)  Do not boil, to avoid curdling the milk.  Taste the broth and adjust seasoning, adding salt and pepper to taste.
  • Slip the oysters into the broth and let them simmer for 2-3 minutes, just until the edges start to curl. You want the oysters to be tender, not tough - overcooking will make them rubbery.
  • Ladle the stew into bowls and garnish with celery leaves and/or other optional garnishes.


Calories: 350kcal | Carbohydrates: 8g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 117mg | Sodium: 94mg | Potassium: 250mg | Sugar: 6g | Vitamin A: 1335IU | Vitamin C: 1.1mg | Calcium: 188mg | Iron: 0.5mg