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Homemade Oyster Stew photo

Oyster Stew

This Oyster Stew is a creamy, comforting classic! A delightful blend of fresh or canned oysters in a rich, flavorful broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Starter
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stew:
  • 12 pieces fresh oysters shucked and reserved oyster liquor
  • 250 grams canned oysters
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons scallion finely chopped
  • to taste oyster crackers or croutons for serving

Equipment

  • Medium-sized pot
  • Wooden spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

Cooking Instructions:
  1. If you're using fresh oysters, start by shucking them and reserving the oyster liquor. If you’re using canned oysters, simply drain them and set aside.
  2. In a medium-sized pot over medium heat, melt the unsalted butter. Allow it to foam slightly but do not let it brown.
  3. Once the butter is melted, carefully add the reserved oyster liquor followed by the whole milk. Stir to combine and bring the mixture to a gentle simmer.
  4. Gently add the shucked oysters (or canned oysters) into the pot. Stir in the salt and ground black pepper.
  5. Allow the stew to simmer for about 5-7 minutes, or until the oysters are heated through and the stew is creamy.
  6. Ladle the Oyster Stew into serving bowls and top with finely chopped scallion. Serve with oyster crackers or croutons on the side for added crunch.

Notes

  • For a lighter version, use almond or oat milk instead of whole milk.
  • Add fresh herbs like thyme or parsley for an herbal note.
  • Adjust salt based on the saltiness of canned oysters.