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.
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.
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.
Here’s my Grandmother’s Oyster Stew Recipe. Hope you like it as much my Granddaddy and I always have.
- 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
- Drain juice from oysters into small bowl. Set aside.
- Add butter to large saucepan. Heat on medium-low heat until melted.
- Add chopped onions and cook until translucent and tender, about 8 to 10 minutes.
- Add oyster liquor and cook until mostly reduced, about 10 minutes.
- Stir in milk and half-and-half and heat to simmer.
- Add oysters and continue on simmer until outer edges of oysters curl, about 8 minutes.
- Add salt and black pepper, to taste
- Serve with mini saltines or oyster crackers.
Enjoy!
Robyn xo
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!!!
When I made the stew the milk curdled. What happened?
Hi Ginny,
So sorry you had problems with it! It sounds like the heat was a little to high on your stovetop. I would recommend reducing the heat next time and only allowing the liquid to reach a low simmer. I hope that helps!
I will .. Thanks you..
My milk curdled as well, the first time – but I forgot you cannot add milk to boilimg water. Simmerworked fine ! Love this recipe !
Grew up on an Iowa farm. We always had oyster stew on Christmas Eve. Wasn’t a favorite as children but now we love it! Great recipe…just like Mom made.
How neat is that! I love that idea, Mary! It was my Granddaddy’s favorite!
What size oysters to use for stew standard or select
Hi Barbara,
You can use either. I hope you love this stew!
Making the Oyster Stew this year. I love this on Christmas Eve as it is a tradition in our family.
What memories this brings back for me. My Gran made oyster stew for my grandpop. I don’t remember if she started by sauteeing (in real butter) celery and onion, then added the milk, cream and oysters, or not using these at all. But I do remember she would sprinkle it with paprika and float a pat of butter on top. Oh, my!
Aren’t those the best memories? Now, I’m craving a bowl of this stew for supper!
I always added potato cut in small cubes, celery chopped about 1/2 inch and sautéed onions in butter. Boiled the potato cubes and celery until tender and add them in with the oysters. Season with salt and pepper. When I serve a bowl of stew I splash a dab of Old Bay Seasoning in the center. Not only does it gives it a seafood flavor but a nice presentation,
Sounds delicious!
I too have great memories as a child when my Dad would make it. Now I worry about the fat and calorie count. Anyone guess the calorie and fat is ceiling could eat the whole thing