Description

This classic Oyster Stew is a luscious, creamy dish perfect for warm comfort. Featuring fresh oysters cooked gently in a buttery milk base with aromatic vegetables, it’s seasoned simply with salt, pepper, and a hint of cayenne for a subtle kick. Served with crackers or crusty bread, it makes a soothing starter or meal.

Ingredients

Scale

Base Ingredients

4 tablespoons butter
1 small onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced

Liquids & Seasonings

1 quart whole milk (or half-and-half for a richer stew)
Salt and freshly ground black pepper, to taste
1/4 teaspoon cayenne pepper (optional)

Main Ingredient

1 pint fresh oysters, shucked with their liquid

Garnish & Serving

2 tablespoons fresh parsley, chopped
Crackers or crusty bread for serving

Instructions

Cook Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and celery and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent browning.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
Simmer Milk: Slowly pour in the milk (or half-and-half if using), stirring constantly to combine. Heat the mixture gently until it reaches a simmer; avoid boiling to prevent curdling.
Add Oysters: Add the shucked fresh oysters along with their liquor to the pot. Season with salt, freshly ground black pepper, and cayenne pepper if desired for a mild heat.
Cook Oysters: Allow the oysters to cook gently at a simmer until their edges curl and they are just cooked through, about 3 to 4 minutes. Do not overcook to maintain their tender texture.
Finish & Season: Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust seasoning with additional salt or pepper if necessary.
Serve: Ladle the oyster stew into bowls and serve hot accompanied by crackers or crusty bread for dipping.

Notes

For a richer stew, use half-and-half or cream instead of whole milk, but be mindful of higher fat content.
Do not boil the milk mixture to avoid curdling; gentle simmering is best.
Use fresh oysters with their liquor for maximum flavor and succulence.
Adjust cayenne pepper according to your preferred spice level or omit it completely.
This stew is best eaten immediately for optimal oyster texture and flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Oyster stew, creamy oyster soup, seafood stew, oyster recipe, comforting soup