Oyster Stew

Updated February 27, 2025

Recipe Metadata

• Total Time: 1 hour

• Prep Time: 15 minutes

• Cook Time: 45 minutes

Introduction

A comforting, briny oyster stew that celebrates the natural sweetness of fresh oysters. This recipe balances oceanic depth with aromatic shallots, celery, and a creamy base, resulting in a rich, indulgent dish ideal for cooler evenings or special gatherings.

Ingredients

For the stew:

• 2 pounds (4×8-ounce containers) fresh shucked oysters (divided: 1 pound for purée, 1 pound whole, plus their liquor)

• 4 cups seafood or fish stock (divided: 1 cup for purée, 3 cups for simmering)

• 1 tablespoon olive oil

• 1 pound shallots, finely diced

• Kosher salt and freshly ground black pepper (to taste)

• 3 celery stalks, thinly sliced

• 5 scallions, thinly sliced (plus extra for garnish)

• 6 garlic cloves, minced

• ¼ cup all-purpose flour

• 2 cups half-and-half (or substitute: 1 cup whole milk + 1 cup heavy cream)

• Ground cayenne pepper (optional, for subtle heat)

• 1 teaspoon hot sauce (optional, for added spice)

• 2 tablespoons chopped fresh parsley (for garnish)

• Oyster crackers or savory crackers (for serving)

Preparation Instructions

Step 1: Prepare Oyster Purée

In a blender, combine 1 pound of shucked oysters (with their liquor) and 1 cup seafood stock. Blend until completely smooth and well-incorporated. Set aside.

Step 2: Sauté Aromatics & Make Roux

Heat olive oil in a heavy-bottomed Dutch oven or stockpot over medium heat. Add shallots and a large pinch of salt; sauté, stirring occasionally, until translucent and softened (5–7 minutes). Incorporate celery and scallions, continuing to cook until celery wilts and softens (about 5 minutes). Add minced garlic and cook until fragrant (1 minute).

Sprinkle flour evenly over the mixture and stir continuously for 2 minutes to form a light roux, ensuring no lumps remain. Season with 2¼ teaspoons salt and ½ teaspoon black pepper, stirring to combine.

Step 3: Simmer & Incorporate Whole Oysters

Add the puréed oyster mixture, remaining 3 cups seafood stock, half-and-half, and a dash of ground cayenne (if using). Stir vigorously to combine. Bring to a rolling boil over high heat, then reduce heat to maintain a brisk simmer for 15 minutes.

Lower heat to medium-low to sustain a gentle simmer. Carefully stir in the remaining 1 pound of whole oysters (with their liquor). Simmer for 5 minutes, until oysters contract and begin to curl (indicative of doneness). Remove from heat and stir in hot sauce (if using); adjust salt, pepper, and cayenne to taste.

Step 4: Meal Prep Note

For advance preparation: This stew can be prepared up to the step of adding the remaining seafood stock and half-and-half (after Step 2). Refrigerate the partially prepared mixture in an airtight container for up to 24 hours. When ready to serve, add the whole oysters, simmer for 5 minutes, then proceed with hot sauce and seasoning adjustments.

Serving & Storage

• Serve: Ladle the stew into warmed bowls. Garnish with sliced scallions, chopped parsley, a light grind of black pepper, and oyster crackers.

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock if needed to adjust consistency.

Pro Tip

Oyster liquor (the liquid surrounding oysters in their shells) is briny and subtly sweet, adding depth to the stew. Never discard it—measure and reserve it alongside the oysters for maximum flavor.

User Reviews

• "Made on a whim: Initially unappealing in appearance, but the broth balanced rich oyster flavor without overpowering. Whole oysters added a satisfying bite. Splattered stock during prep, but worth it! Will make again."

• "Cooked with 'Imagine' seafood stock—consistent, balanced, and delicious. Added extra oysters for more body; highly recommend highlighting this recipe."

• "Nostalgic northern Wisconsin canned oyster stew meets this robust version—no 'warm milk' taste, just classic comfort."

• "Half-recipe success: Rich broth, but oysters felt sparse. Added hot sauce post-serving; doubling oysters next time."

• "Substituted red onion for shallots + all milk (no cream)—still exceptional with fish broth."

Note: The recipe’s initial preparation may involve splattering (common with puréed mixtures); exercise caution and clean as you go for efficiency.