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Oyster Stew Recipe

Oyster Stew

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on February 01, 2013

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    Absolutely wonderful. Only recipe I will use from now on. However, I made one change. I think the written instructions were incorrect regarding cooking the onions and celery. I highly suggest that you add the half stick of butter to the pan, and the onions and celery and cook them until they're soft. Then add the flour and cook for 3-4 minutes as stated. They you can follow the recipe as written. YUM! Creamy & delightful.

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  • on December 27, 2012

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    Very good stew, indeed. I made a few changes -- fried up 6strips of bacon, added 1/4 c butter w the bacon grease. Added a jar of clam juice to give it a more briny flavor. One med potato cut into very small dice to help with thickening and making the soup "more substantial". Two chicken cubes. Topped with crumbled bacon. Made a double recipe for my dad and b.friend. We ate the entire double batch! Oh, I cooked the celery and onion in the fat til slightly tender. Added the potato, juice, and oyster liquor and cooked til pots soft and liquid slightly reduced.

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  • on May 12, 2012

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    Very easy to make and I liked the slight crunch of the onions & celery; however, I thought it to be too thick and added a little more milk & about a cup of chicken broth...Still a great recipe which I will make again. Serve with hot sauce - preferably Crystal.

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  • on April 06, 2012

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    I love the semi-crunchy onions and celery and so does everyone else I have served this recipe to for the past 2 years. I have to admit that it beats the traditional Eastern Shore recipe that I had been making for over 20 years. The recipe is quick and easy as well as being delicious.

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  • on December 28, 2011

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    This recipe would have been better if the onions and celery had been cooked longer. Mine were still crunchy.

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  • on December 25, 2011

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    This was delicious!! Wanted to continue with my husband's family Christmas Eve meal tradition. This stew hit the mark. Very easy to make.

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  • on December 24, 2011

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    I agree with the comment that onion and celery should be sauteed first to soften them. I also skipped the butter at the end and thought it was still plenty rich. Otherwise, easy and flavorful.

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  • on November 16, 2011

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    Wonderful way to enjoy oysters ~ just oyster flavor, not overpowered by anything else. Did not add garlic, but may try next time. Butter at the end made this perfect.

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  • on January 23, 2011

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    Just terrific! I had never had oyster stew before let alone make it. Friend gave me a dozen gigantic oysters that had to be stewed or scalloped. This was simple and very very tasty...I used just the mike and it was wonderful. I hope to get more oysters from my friend soon!

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  • on January 08, 2011

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    I have been a fan of oyster stew all my life. Tried this recipe tonight and made a few changes. I added the chopped garlic after I put in the milk so it could soften and infuse the broth longer. Also I added a splash of sauvignon blanc with the milk, before the oysters to steam in more flavor. Once the oysters were added, I brought to a very light boil and them turned off the stove to let the stew rest and simmer for about 20-30 minutes. Was concerned that the onions and celery were too hard. Needed some extra simmering.
    Serving with a fresh baguette.
    Haven't eaten it yet. Hope it's good.

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