Oyster Stew

A spoon of oysters in oyster stew being removed

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5 from 1 vote

This oyster stew is brimming with juicy oysters in a celebration of flavors from the sea, blended with mild spices.

Servings servings

Calories 387kcal

Author Jocelyn Delk Adams

Ingredients

2 tbsp unsalted butter
1/2 cup yellow onion diced fine
1 celery rib diced fine
1 garlic clove crushed
1/4 tsp celery salt
1/4 tsp black pepper
1/4 tsp cayenne pepper you can bring down if you don't like the heat
1 tbsp all-purpose flour
4 cups half and half
8 oz fresh raw oysters packed in their brine
3/4 tsp worcestershire sauce
2 tsp finely minced chives

Instructions

In a saucepan over medium heat, melt butter. Sauté onion, celery, and garlic until they become translucent, typically taking 4-5 minutes. Stir in celery salt, black pepper, and cayenne, and cook for an additional 30 seconds.
Dust the mixture with flour and cook for 1 minute. Gradually add half and half, pouring about ¼ cup at a time, while stirring continuously to form a smooth mixture. After incorporating all the half and half, let the mixture simmer gently for about 7-8 minutes, stirring occasionally. Avoid boiling to prevent the milk from curdling.
Incorporate oysters along with their brine, cooking until the edges of the oysters begin to curl, which takes about 5-6 minutes. Mix in Worcestershire sauce and adjust seasoning as needed. Garnish with chives and serve immediately alongside crusty bread or oyster crackers.

Notes

*Note: Although fresh oysters are ideal, canned oysters can be used as an alternative. If using canned, add 1 tablespoon of clam juice and include the oysters at the end, heating them for 3-4 minutes since they're already cooked.

Nutrition