Oyster Stew

Save Recipe
  • Level: Easy
  • Yield: 4 main-course servings
Share This Recipe


4 tablespoons (1/2 stick) plus 2 tablespoons butter

2 tablespoons flour

1 cup chopped onions

1/2 cup chopped celery

2 cups milk

2 dozen oysters, shucked, drained and reserve liquid

Salt and cayenne

Fresh black pepper

1 tablespoon chopped garlic

1/4 cup chopped finely chopped parsley


  1. In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

Collard Oyster Stew

Casamento's - Oyster Stew

Rocky Mountain Oyster Stew

Oyster and Sea Urchin Stew

Striped Bass with Oyster Stew

Tavern Turkey Stew with Fried Oysters

Oyster Stew with Andouille Potato Mash

Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding