Oyster Stew Recipe

This Oyster Stew recipe is a family classic. You see, my granddaddy loved oyster stew more than any other dish on a cold winter day.

Oyster Stew Recipe | ©addapinch.com

I always looked forward to the days my grandmother would make her oyster stew because it was secretly a favorite of mine, too.  I would watch as she chopped the onions, melted the butter, and started the stew. She always made cooking look so easy!

Unfortunately, oyster stew is not a recipe that I’ve converted my whole family into loving. Yet. Which really is a blessing in disguise. It means that I can enjoy even more of the rich seafood flavor of the oysters and the creaminess of the onions and milk from this stew! It is the perfect fix for my oyster stew cravings.

Oyster Stew Recipe | ©addapinch.com

The best oysters for this oyster stew are fresh. As in the fresher the better. But, if I have a craving for this stew and am no where near finding fresh oysters that I can shuck myself (ha!), I have found that the seafood section of my grocery store usually has a very good selection of oysters that work perfectly.

 

Oyster Stew Recipe | ©addapinch.com

Here’s my Grandmother’s Oyster Stew Recipe.  Hope you like it as much my Granddaddy and I always have.

5.0 from 1 reviews
Oyster Stew Recipe
 
Prep time
Cook time
Total time
 
This Oyster Stew Recipe is full of delicious seafood flavor. Get this family favorite oyster stew recipe you are sure to love.
Author:
Serves: 4
Ingredients
  • 1 pint fresh oysters packed in their juice
  • 3 tablespoons butter
  • 1 large yellow onion, chopped
  • 3 cups whole milk
  • 1 cup half-and-half
  • salt and pepper, to taste
Instructions
  1. Drain juice from oysters into small bowl. Set aside.
  2. Add butter to large saucepan. Heat on medium-low heat until melted.
  3. Add chopped onions and cook until translucent and tender, about 8 to 10 minutes.
  4. Add oyster liquor and cook until mostly reduced, about 10 minutes.
  5. Stir in milk and half-and-half and heat to simmer.
  6. Add oysters and continue on simmer until outer edges of oysters curl, about 8 minutes.
  7. Add salt and black pepper, to taste
  8. Serve with mini saltines or oyster crackers.

Enjoy!
Robyn xo

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Comments

  1. 16

    Maria says

    I remember eating the most delicious oyster and artichoke stew growing up in Louisiana and I never see it on any menu in Georgia where I now live. I will definitely have to give this a try…even if I am the only one in the house who will eat it! As you said, good, more for me!!!

  2. 17

    Kim Littleton says

    My husband has been in mourning since Campbell’s stopped making their oyster stew. I was hesitant to try making it myself until I saw Robyn’s recipe. It gets two thumbs up from him for taste and two thumbs up from me for ease and simplicity. We used canned oysters instead of fresh since I had some in the pantry. Not as good as fresh but it saved a trip to the store and my husband liked it.

  3. 19

    Joan Lansdell says

    Brings back go memories for me as well. My Dad was a quail hunter and seem to alway bring in three or four on Christmas eve just in time for Mom to make quail and oyster stew for our Christmas eve supper.
    Wish I had a recipe for the combination. Would you have one in you collection?
    Thanks,
    Joan Lansdell
    Southern cook from MS

  4. 20

    Audrey says

    Hi Robin,I just made this soup…wonderful flavor but….the oysters are very large..was I supposed to chop them?

  5. 24

    says

    This is a favorite in my family as well…are we related? Ate this often as a kid, along with (canned) salmon stew. As I grew and started cooking on my own I combined the two and added fresh mushrooms and parsley…..almost as simple and different tastes that blend well. Thanks for the memories!

  6. 26

    says

    Hi Robyn.
    You are truly a talented cook. I’m always impressed with your recipe postings and southern traditions. While I’m living in New Jersey now, my roots are southern and screaming to get out. Thanks for the southern feel.
    Teresa

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