5 from 51 votes
Oyster Stew
Oyster Stew blends sautéed leeks, celery, and a touch of thyme into a creamy base thickened with flour, milk, and cream, then finished with shucked oysters and their liquor. The stew offers a delicate balance of fresh oyster flavor enriched by buttery, smooth broth and a mild heat from hot sauce, providing a comforting yet refined dish that highlights the oysters’ tender texture.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
426 kcal
Course:
Main Course, Soup
Cuisine:
North American
Ingredients
- 4 tablespoon butter
- ¼ c leek white part only, diced ¼"
- ¼ c celery diced ¼"
- 1 thyme sprig
- ¼ c dry sherry or white wine
- 4 tablespoon flour
- 2 c milk whole
- 1 c heavy cream 10% or heavier
- ⅛-1/4 teaspoon tobasco sauce or other hot sauce
- salt White or black pepper as desired, to taste
- black pepper White or black pepper as desired, to taste
- 1 Pint oyster shucked, liquor reserved, cut in pieces if very large
- parsley or paprika for garnish
Instructions
- In a medium saucepan, heat butter on medium-low and gently saute leeks and celery until translucent but not brown.
- Add thyme and saute 1 more minute, then add sherry or wine and reduce by half.
- Reduce heat to low and add in flour, stir until incorporated and cook for 2-4 minutes, until bubbling but not browned and then remove from heat.
- Whisk in milk and cream until smooth. Place pot back on medium low heat, stirring frequently to prevent lumps or burning and cooking until thickened. If you have reserved oyster liquor, strain it into the pot at this point. Do not let milk mixture boil, turn temperature down if needed to keep stew just under a simmer.
- Remove thyme sprig and puree mixture with an immersion blender or very carefully pour into a regular high speed blender and puree. Season to taste with salt (I used ¾ tsp), pepper and hot sauce.
- Add in oysters, stir gently and watch closely. As soon as the edges curl, remove from the heat, serve in bowls garnished with chopped parsley and dust with paprika if desired.
- Serve with crusty bread, oyster crackers or saltines.
Cup of Yum
Notes
- Never allow the stew to boil; keep heat low to preserve texture and prevent curdling.
- Add oyster liquor before seasoning with salt, adjusting salt carefully as the liquor is naturally salty.
- Strain oyster liquor to remove any shell fragments prior to adding to the stew.
- This recipe can be doubled easily to serve additional servings.
Nutrition Information
Calories
426kcal
(21%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
117mg
(39%)
Sodium
173mg
(7%)
Potassium
308mg
(7%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
1561IU
(31%)
Vitamin C
2mg
(2%)
Calcium
209mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 426
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 173mg | 7% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1561IU | 31% |
| Vitamin C | 2mg | 2% |
| Calcium | 209mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.