Oyster Stew

Are you an oyster devotee who pops them open by the dozen and slurps straight from the half-shell? There’s a time and a place for fresh oysters, but these briny bivalves have their place in hot dishes, too (oysters Rockefeller, anyone?). This luscious oyster stew is one such dish: an easy, 30-minute dish made on the stovetop with only a few ingredients. While it’s often served on Christmas Eve, it’s humble enough to enjoy any time of year.

While fresh oysters are ideal in just about any situation, a jar of pre-shucked oysters could come in handy for this recipe if necessary. That’s because the oyster meat and juice are equally important in this savory soup. Large oysters—so big that they’re a mouthful when served raw—also taste better when chopped and gently simmered in oyster stew (or when used for oyster dressing).

Calling it a “stew” is a bit misleading, especially if you’re used to waiting hours for slow-cooker stew recipes. The tender oysters only need a few minutes on the stovetop to cook through. The simple creaminess of the bisque-like broth offsets the salty, briny taste of fresh oysters, mellowing but not masking their flavor.

Oyster Stew Ingredients

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• Butter and flour: When cooked together, butter and flour form a roux. For this oyster stew recipe, cook the roux until it browns and has a nutty flavor.
• Onion and celery: Saute onion and celery in the buttery roux. The aromatics give this creamy stew depth and support the flavor of the oysters.
• Half-and-half cream and milk: The combination of half-and-half and whole milk adds creaminess to the soup without going overboard.
• Seasonings: Salt, pepper, paprika and cayenne pepper provide plenty of flavor and a hint of color to this oyster stew.
• Fresh oysters: Splurge on fresh raw oysters here, either pre-shucked and packaged with their liquid (ask for them at the grocery store’s fish department) or in their shells for you to shuck at home. Avoid canned oysters, which are probably smoked or boiled; heating them again will turn them rubbery, and the heavily salted packing liquid will alter the stew’s flavor.
• Sherry: Sherry (either the real stuff or cooking wine) is typical in oyster stew. A little goes a long way, but you can omit it if you’d like.
• Hot sauce: A few dashes of your favorite hot sauce add a touch of zing to oyster stew. There’s still plenty of flavor if you decide to leave it out.
• Parsley: Flat-leaf Italian or curly parsley work as a soup and stew garnish.

Directions

Step 1: Make the roux

In a large saucepan or Dutch oven, melt the butter over medium heat. Stir in the flour until it’s blended with the butter, then cook and stir until the mixture is browned, four to five minutes.

Step 2: Thicken the stew

Add the onion and celery and cook until they’re tender, four to five minutes. Gradually whisk in the cream, milk, salt, pepper, paprika and cayenne. Bring them to a gentle simmer.

Step 3: Cook the oysters

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Add the oysters and their juices, and then cook for five to six minutes or until the oysters begin to curl on the edges. If desired, stir in the sherry and hot sauce. Sprinkle the oyster stew with the parsley before serving.

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Oyster Stew Variations

• Add more briny flavor: A tablespoon of clam juice or Worcestershire sauce amps up the flavor profile of oyster stew. Clam juice is simply the concentrated liquid left after steaming clams, while Worcestershire sauce has many other ingredients added to its fermented anchovy or sardine base.
• Saute extra vegetables: More aromatic vegetables increase the underlying complexity of oyster stew. Add some finely chopped carrot, green bell pepper, garlic and fennel when you cook the onion and celery. You can also replace the onion with another allium, like leeks, shallots or scallions.
• Swap in other shellfish: If you’re running short on oysters, replace some of them with fresh mussels and clams. A mixed shellfish stew will have a slightly different flavor, but the different textures will fit right in with the oysters.

How to Store Oyster Stew

Oyster stew has the best texture and flavor when freshly made. Every time you reheat those delicate oysters, they’ll become more rubbery and less appealing. If you have leftovers, store them in an airtight container in the fridge. We don’t recommend freezing leftover oyster stew due to its creamy base and delicate oysters, but it is safe to do so; just know that the texture will alter slightly when the stew is defrosted.

How long does oyster stew last?

Eat leftover oyster stew within four days of storing it. The stew will thicken as it cools—even more so at fridge temperatures. Oyster stew will last in the freezer for up to three months.

How do you reheat oyster stew?

Reheat oyster stew slowly and gently in a saucepan on the stovetop to control the temperature and avoid overcooking the delicate oysters. As it starts to warm, mix a little extra cream or sherry into the stew to improve the consistency, and stir it often to reduce the chances of it scorching on the pan bottom. Let the stew come just to a simmer; boiling it might cause the milk and cream to curdle.

Oyster Stew Tips

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What type of oysters should you use for oyster stew?

Any medium to large oyster works well in oyster stew. Shucking enough oysters for stew takes time, so don’t hesitate to use fresh pre-shucked oysters in this recipe. Look for them in the refrigerated section of your local grocery store, or ask for a container of fresh oyster meat at the fish counter. Oyster farmers who sell directly to consumers often offer containers of pre-shucked oysters. Any pre-shucked fresh oysters should be raw, packed in their juices, tightly sealed and well within their sell-by date.

How do you shuck oysters for oyster stew?

You’ll need a sturdy oyster knife with a blunt blade and pointed tip to shuck oysters for oyster stew. A kitchen towel and a cut-resistant glove will hold the shell in place while you shimmy it open. Gently push the blade tip into the small opening at the oyster’s hinge, where the shell pieces connect, and then wiggle the blade in deeper to gain leverage. Twist the knife, and the shells will pop open.

If the oyster is still attached to both parts of the shell, carefully scrape the blade along the inside of the top shell until you can lift it off, and then do the same between the meat and the cupped bottom shell. Do this over a bowl to collect the meat and as much liquid as possible for the oyster stew.

What else can you serve with oyster stew?

The stew is warming and filling enough for lunch or dinner, but crackers or crusty homemade bread are welcome. You can serve oyster stew with a light salad (like this nutty green salad), or pair it with a side of steamed or roasted vegetables. If you want a slightly sweeter side to offset that briny richness, make our recipe for maple-ginger glazed carrots.