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Oyster Stew
4.4 from 279 votes

Oyster Stew

The Oyster Stew recipe is a creamy, gently seasoned soup featuring fresh oysters cooked in a butter and milk sauce thickened with a flour roux. Garlic, Worcestershire sauce, and hot pepper sauce build subtle layers of flavor. The oysters are added late to avoid toughness, resulting in tender, puckered bites throughout a smooth, warming broth best enjoyed with oyster crackers or saltines.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 servings
Calories: 324 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Drain oysters and reserve their liquid. If the reserved liquid is gritty, strain it through a double layer of cheese cloth.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 324

% 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.