Oyster Stew
Updated Feb. 27, 2025
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(8-ounce) containers fresh shucked oysters and their liquor (see Tip)
- 4cups seafood or fish stock
- 1tablespoon olive oil
- 1pound shallots, finely diced
- Salt and black pepper
- 3celery stalks, thinly sliced
- 5scallions, thinly sliced, plus more for serving
- 6garlic cloves, minced
- ¼cup all-purpose flour
- 2cups half-and-half (or 1 cup whole milk plus 1 cup heavy cream)
- Ground cayenne (optional)
- 1teaspoon hot sauce (optional)
- Chopped parsley, for serving
- Oyster crackers or other crackers, for serving
Nutritional analysis per serving (6 servings)
372 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 24 grams protein; 1187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée 1 pound of the oysters and their liquor with 1 cup of seafood stock in a blender; set aside.
- Step 2
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium. Add shallots along with a large pinch of salt and cook, stirring occasionally, until shallots soften, 5 to 7 minutes. Add the celery and scallions and cook, stirring occasionally, until celery has softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle flour on top and stir for 2 minutes. Stir in 2¼ teaspoons salt and ½ teaspoon black pepper.
- Step 3
Add the puréed oyster mixture to the pot along with the remaining 3 cups seafood stock, the half-and-half and a dash of ground cayenne (if using), stirring to combine. Bring to a boil on high, then reduce to heat to maintain a brisk simmer for 15 minutes. Reduce heat to medium-low, to maintain a low simmer, and stir in remaining 1 pound oysters and their liquor. Simmer for 5 minutes, until oysters contract and start to curl. Turn off the heat and stir in the hot sauce (if using) and adjust the seasoning to taste.
- Step 4
To serve, ladle the stew into bowls and garnish with sliced scallions, chopped parsley, black pepper and oyster crackers. Refrigerate any leftovers in an airtight container and consume within 3 days.
- Oyster liquor is the liquid surrounding the oyster in its shell. It’s briny and slightly sweet, and lends additional flavor to this stew.
Private Notes
Comments
Made this on a whim - with no reviews. I don’t know why, it just sounded good. I have to say, when making this, it was the most disgusting looking concoction I’ve ever cooked, and I splattered some of the fish stock / pureed oysters on my counter and floor. Even as a fan of oysters that initially killed my appetite. But I followed the directions and saw it all the way through, and I have to say I’m impressed! The broth has a very nice, rich oyster flavor in a way that isn’t too overpowering, it’s thick but not like a chowder, and the whole oysters are delicious. The only thing I didn’t trust about the recipe was the fat to flour ratio. It was quite difficult to cook down the flour vs other rouxs I’ve made. Even after adding another tbsp of olive oil, it was quite dry. But it all turned out okay in the end. Will make this again!
Nearly 2 weeks and 4 comments, with only 1 person who actually made it. Challenge accepted. I made this exactly as written (using 'Imagine' seafood stock) and it was fantastic. Perfect consistency and balanced flavor. Absolutely delicious! Next time I'll add another 8 oz. package of oysters. This is one of the best recipes I've made from here. NYTC folks, you need to highlight this recipe again in a newsletter or something. This is just too good to fade away. Thank you very much, Ms. Lomas.
I have been eating oyster stew all my life, mt father loved and I did as a child. But I grew up in northern Wisconsin where the only oysters available were canned. A simple recipe with butter onions milk and canned oysters works. This is very old fashioned and to my knowledge not prepared anywhere except my kitchen!
We made this this evening and it was quite delicious. It definitely brought back memories of that awful oyster stew we had in the midwest when I was a child--basically warm milk with oysters. But this was fabulous. We made half a recipe but otherwise followed it, adding a couple of dashes of hot sauce (or not) after we had served it into our individual bowls. Will make again and a few more whole oysters would be good, but the broth is so good even if the oysters felt a little sparse.
Red onion instead of shallots and all milk and no cream. Still was very good with fish broth.
Can anyone comments on if this recipe can be made a day in advance, say up to the point of adding the seafood stock, but before adding the milk/cream?