Oyster Stew
User Reviews
4.4
Oyster Stew
Description
This classic Oyster Stew begins by draining fresh shucked oysters and reserving their liquor, which is carefully strained if gritty. A butter base is flavored with minced garlic, then thickened using all-purpose flour to form a roux. Salt, Worcestershire sauce, and a few dashes of hot pepper sauce are incorporated to develop a balanced seasoning. The oyster liquor is whisked in before slowly adding whole milk, creating a creamy broth heated gently to just below boiling to avoid curdling or scalding.
Fresh oysters are added near the end of cooking and simmered briefly until their edges curl, indicating they are just cooked to a tender, plump consistency. Black pepper and minced parsley are optional additions for aroma and color. The stew’s gentle heat and creamy texture highlight the oyster's delicate flavor without masking it.
Traditionally served with oyster crackers or saltines, this stew offers a comforting dish that celebrates fresh oysters. It is important not to boil the milk to preserve creaminess and prevent separation. Using fresh shucked oysters is preferred for best taste and texture, though canned or jarred may be used as a compromise.
Ingredients
- 1 pint oysters with their juice, fresh, raw, shucked
- ¼ cup butter unsalted
- 1 garlic finely minced, large clove
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt Morton brand
- 1 teaspoon Worcestershire sauce
- hot pepper sauce We like Frank's Redhot, a few dashes
- 1 quart milk whole
- black pepper optional, freshly ground
- parsley optional, minced, fresh
Instructions
- Drain oysters and reserve their liquid. If the reserved liquid is gritty, strain it through a double layer of cheese cloth.
- In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
- Whisk in reserved oyster juice. Then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down to low, and let cook for 10 minutes.
- Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.
- We like to eat oyster stew with oyster crackers. Saltines are also good.
Notes
- Always prefer fresh shucked oysters for best flavor and texture in oyster stew.
- If using oyster liquor that is gritty, strain it through a double layer of cheesecloth to ensure smooth broth.
- Heat gently without boiling to prevent milk from curdling; simmer until oysters just begin to curl.
- Serve oyster stew with oyster crackers or saltines to complement the creamy texture.
- This recipe is adapted from a traditional family recipe passed down through generations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 324kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 112mg | 37% |
| Sodium | 478mg | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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