Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Great recipe! Wish I would have doubled it as it is not a lot of stew. I also would cook the onion and celery a bit more than I did. Added some garlic powder. It other than that it was the best oyster stew I have had.
We loved it. First time I used flour, celery, and onions in the stew. My husband was impressed! Will make it again next Christmas Eve! Thanks for the recipe.
My oysters just melted into the stew, turned to liquid. What could have caused this to happen? The stew was not hot enough to boil. I used two pints of oysters and couldn’t find even one.
Hi Mitzi, hmm don’t know what happened there! Could be the variety of oyster? This stew is often served puréed, so it shouldn’t really make much of a difference in the taste.
Super simple and fast, excellent, we melted Swiss cheese (1/2 cup) right before severing. Was wondering if you could sub with lobster meat?
Hi, Belinda! Sure, I think you could swap in lobster meat. I think that would taste great. Enjoy!
I love this recipe but I offer a slight change to the above recipe by adding equal amounts of freshly grated Swiss and parmesan cheese (about a half cup of each) to the creamy soup mixture along with a splash of cooking sherry. Talk about the most elegant dinner soup that is beyond delicious and will have your guests demanding the secret ingredients to an old favorite!!!
If you find yourself, as I do, being an oyster stew fan but live with a family of non lovers you can still enjoy the wonderful taste. Whenever the occasion arrives of a family feast of potato soup I patiently await my plan. When the large pot of potato soup is just about done, I spring into action. Laddle a serving or two of the potato soup into a medium sauce pan along with some extra shallots and celery and a dollup of extra butter. Simmer until potatoes and celery are done. Add oysters (even canned oyster will do) and simmer until edges curl. Done. Ignore the rude comments about the smell like I do and enjoy this selfish moment. They don’t know what they are missing.
serve over mash cream potatoes and cream corn. unforgetable
I have had this recipie around for a long time but never used it until today. DELICIOUS BUT, cooking times left the celery and onion a bit crunchy even though finely minced. Next time I think I will cook them separately in a bit of butter and incorporate them into the rue when a bit softer. Great flavor.
I live in Louisiana. I have made oyster soup since grade school from my Mawmaw’s recipe. Much simpler, oysters, milk, butter, salt and pepper. It is soooooo delicious. Lick every drop out of the bowl good. Your article has me craving a bowl or two. :)
I agree with you, Cyndie. I use that very recipe, just like my mother did. Yummy!!
THANK YOU FOR THIS RECIPE!!! I am from Maine and I am very familiar with the simple version of oyster stew mentioned frequently above. Never could stand the stuff -boring, no flavor, thin. Didn’t really matter because when you have a delicious lobster and steamers at hand, who needs oysters? I moved to Virginia last year and there went my easy access to lobsters and steamers. Shucked oysters are easy to come by here, however, so I made the oyster stew version I grew up with – oysters and their liquor, milk, butter, salt and pepper. It was just as unappealing as I remembered. Tonight I came across your recipe and decided to give it a try. Oh my God! SO good! Made it according to your directions except I also added about a tablespoon of Old Bay seasoning. The flavors and the texture of the stew were phenomenal. I also discovered I have always been seriously overcooking oysters. Adding them in and cooking them gently for just a few minutes made a huge difference. Thanks to you, I can now say I love Oyster Stew! :-)
1 8oz can of whole oysters
1 can of mushroom soup
1 can of milk
This is as simple as it gets and oh so good.
Melt 1/4 to 1/3 stick of butter (prefferably unsalted) in a sauce pan just til barely bubbling. Add 1 eight ounce can of whole oysters with juice. I like to roughly break them up a bit between thumb and forefinger (have found 2 tiny pearls this way and sister has chipped a tooth on one because she doesnt check this way.) Add fresh ground pepper to taste, which for me is ALOT. barely bring to simmer. Add 1 can of campbells mushroom soup and 1 can of milk and heat stirring often.
You can play with sauted onion, celery whatever. I prefer it just as it is.
This was OK but not exceptional to my taste. The very first oyster stew recipe I invented (too lazy to look one up) is still the best I’ve tried: melt a half stick butter on medium to the point of just barely bubbling, dump in the entire jar of shucked oysters juice and all, stir it around until it turns opaque, then slowly stir in about two cups of half and half (doesn’t have to be precise, however liquidy you like it) until it is steamy, but not boiling. Add salt and pepper to taste.
It tastes exquisite just like that, but if you’ve tried it and want it a little thicker you can do what people have done for thousands of years: crumble a Ritz cracker into it. ;-)
This brings to mind MFK Fisher’s Consider The Oyster. Her writing made me want to try oyster stew despite disliking oysters. She made it sound wonderful.
No two ways about it, this is one of my favorite dishes. One option I would recommend is to serve it with a bottle of Tabasco on the table. I think that the addition of a little Tabasco crowns an already princely dish.
Well about the oyster stew I don’t know, but I know about oyster soup – simpy delicious!
You can try; here the recipe:
1 big chopped onion
2 chopped tomatoes
Olive oil just to brown onions
1 bay leave
Freshly ground black pepper
100grs shushi rice
Lemon juice green fresh chilies
3 tins smoked oysters
½ cup parsley and fresh coriander, minced
Make a stew with olive oil, tomatoes, bay leave and onions;
Add rice and water to cook;
When the rice is cooked, add the oysters and more hot water to make your soup;
Add salt and pepper and 1 or 2 finely chopped green chilies;
Switch off the fire. Add lemon juice, the minced parsley and fresh coriander.
Oyster stew is a New Years Eve tradition in my family, served with warm sourdough bread or rolls.
I make it much the same way, but add diced White Rose potatoes to celery and onion sauteed in butter – no flour roux here. Add milk, cream, oysters,fresh ground pepper and a shot of hot sauce … darn now I’m hungry!
I love a plate of nice fresh slurpy oysters! Or fat fried ones. My southern grandmother would agree with others that oyster stew does not involve flour; just cream/milk, butter, pepper and oyster liquid. This version sounds pretty tasty tho.
Definitely going to try this, I love oysters and can get them in my local market(I’ve even become quite a dab hand at shucking them myself). I love them raw and cooked with breadcrumbs, parsley (a splash of pastis)garlic and butter. This will add yet another way to eat them!
Interesting how comments are dividing up by region. I also remember a version of this stew that my grandmother made which I think was as the others from Georgia have said, just simple milk, butter, oysters. And I know that she used canned oysters. Probably some economic factors there as well. And I’m pretty sure I never ate it, although I might try it now that I’m older and a little more culinarily (is that a word) adventurous.
this looks lovely, but as others have stated, it is NOT oyster stew:-)Oyster stew is milk,butter, oysters, their liquor, and pepper. Perhaps some salt if needed. Nothing better than real oyster stew with freshly shucked oysters. I was born and raised in coastal GA, and we used to go out in a little flat bottom boat, pick oysters then come back and have an oyster roast, and with the leftover oysters make oyster stew. Ummm sooo good!