Oyster Stew

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This was an awesome recipe. I was given an ice chest full of oysters to shuck and remembered seeing this on one of Paula's episodes. I used yellow onion instead of the green onion. My dad (83 said he hasn't tasted a better oyster stew. :

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I love this recipe! I did not use as many green onions as is it called for. But when the stew was finsished I added them at the end. I also took the advolice of another review and added Old Bay seasoning. It made a world of difference. I swear it tasted almost just like Campbell's!

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I like the taste of oysters; the onion over powered the oyster flavor. It taste like milk and onion soup.

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Growing up, this was a traditional Christmas Eve dish for my family. The recipe Mom made was near to this one but not quite as fancy. I now make it as our traditional dish. In its simplicity, the flavor is subtle yet rich. I add a little more salt and pepper to mine when I pour a bowl. Here is our family's recipe:
makes about 1 1/2 quarts
Combine & blend into a paste:
2 T flour
1 1/2 tsp salt
Dash of finely ground black pepper
2 T water

Stir above into:
1 pint fresh oysters & liquid, cut a few in half
Simmer over low heat till oyster edges curl

In a large pot scald 1 quart milk

Pour oyster mixture into scalded milk
Cover let stand 15 minutes off heat
Add 3 T butter & reheat to serve

Server with oyster crackers

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Got to have Old Bay seafood seasoning as part of the ingredients and can probably leave out the onions

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Excellent .. just like my grandmother used to make. I added fresh cut chives when serving. I personally have never cared for Oyster Stew, but it's one of my husbands favorites.

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was real easy to make,taste great,I surprise myself !!!

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I loved this recipe and wanted to add the oyster stew soup like some of the other reviewers did well guess what Campbell discontinued oyster stew. I'm so pissed now. My soup was still good but I'm just so mad now, because the added flavor would have been perfect.

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My family has made Oyster Stew for decades, added cayenne, white pepper and green onion . . . OmG so gooood.

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Something about eating a bowl of half-n-half and butter seasoned with oysters seems unnecessary. So I changed the around to my liking. Started with about 1/2 the butter to saute the onions and 2 stalks celery. Like others I added potatoes, but not precooked; I added to the onions and celery then added the oyster liquor and enough water to cover the potatoes and simmer until the potatoes were still firm but edible (by this time 1/2 the water evaporated, this also serves to draw more flavor out of the onions and celery. I then added 1/2 cup heavy whipping cream and then about 1 quart of 2% milk and brought to a simmer. (You'll need to salt appropriately for the amount of potatoes added. Add the oysters and simmer till the edges just begin to curl and then get it off the heat. For best flavor you MUST let the soup sit 10-15 minutes to allow to oysters to take in the broth.

Believe me, this is amazing enough without the added fat of extra butter and half-n-half. Cheers!