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Creamy Oyster Stew

A comforting bowl of creamy oyster stew that warms you up with its buttery-rich broth and tender oysters, perfect for chilly weather.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pint fresh shucked oysters, with their liquor Quality oysters are essential; jarred oysters can be used but choose a trusted brand.
  • 3 tablespoons unsalted butter Butter adds depth and natural sweetness.
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 small potato, peeled and diced very small (optional) Adds body to the stew.
  • 2 cups whole milk Bring the milk up slowly to avoid curdling.
  • 1 cup half and half or light cream Used for a creamy texture.
  • 1 leaf bay leaf
  • 1 small pinch paprika or Old Bay
  • to taste Freshly cracked black pepper and kosher salt
  • few dashes hot sauce or a tiny pinch of cayenne Optional for added heat.
  • to garnish Chopped chives or parsley

Method
 

Preparation
  1. Inspect the oysters for shell bits and strain the liquor if needed. Keep the oysters chilled until ready to use.
  2. Melt the butter in a medium pot over medium-low heat. Add onion and celery with a small pinch of salt. Cook until soft and translucent, about 6 to 8 minutes. If using diced potato, add it now and cook for an additional 3 to 4 minutes.
  3. Pour in the oyster liquor and add the bay leaf. Let it simmer gently for 2 to 3 minutes to meld the flavors.
  4. Lower the heat and stir in the milk and half and half, allowing to gently simmer without boiling.
  5. Season with paprika or Old Bay, black pepper, and hot sauce to taste. Add salt judiciously after tasting the blend.
  6. Add the oysters and stir, cooking just until the edges start to curl and they turn opaque, about 2 to 4 minutes. Turn off the heat and allow to sit for a minute.
  7. Remove the bay leaf, taste, and adjust the seasoning. Ladle into warm bowls and garnish with chives or parsley.

Notes

Store leftovers in a shallow container and refrigerate within two hours. Reheat low and slow, avoiding boiling for best results.