A 30-minute oyster stew recipe that’s so easy to make and absolutely delicious! Made with only 5 ingredients this easy stew is cozy and comforting and the perfect way to warm you up during the colder months.
When I was a little girl, a family tradition my mother kept for years, was to prepare this oyster stew recipe each Christmas Eve.
After eating our bowl of oyster stew, we then drove around our middle Georgia town looking at Christmas lights. It was a magical time.
If you are squeamish about eating oysters and need a little persuasion, be sure to check out the Benefits of Eating Oysters!
While oysters are expensive, they are a nutritional powerhouse. Oysters are a good source of essential nutrients such as zinc, vitamin E, magnesium, potassium and high in omega-3 fatty acids which are great for your heart!
Unlike the original Campbell’s recipe, this one uses MUCH less sodium (because it’s prepared fresh), which, combined with the Potassium, makes it a better recipe for those with higher blood pressure.
Tips For Making This Oyster Stew Recipe
- Often in oyster stew, the oysters are left whole and you know they are completely cooked when the edges curl.
- I chop the oysters to stretch them and it is still delicious.
- Heat the milk slowly and do not to allow the milk to boil.
- Make sure to stir frequently to prevent burning.
Step by Step
In a large stock pot (or you may use a double boiler), saute the grated onion in butter. The onion is here to add texture and flavor, not to be the main part of the dish, so use a medium grate.
Second, add the milk (2% preferred).
Next, add the 1 pint of oysters with liquor, cream, 1tsp salt, and pepper as needed.
Heat the milk slowly, stirring often and do not allow it to boil.
If you are using whole oysters, the edges will curl when cooked. Chopped oysters will lose their shiny appearance and become darker in color.
Ladle into bowls and enjoy! Oh, and don’t forget the oyster crackers – for children they make it!
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This delicious oyster stew recipe brings back the magical memories of Christmas Eve and holiday lights!
- 1/2 cup butter
- 1 small onion grated
- 6 cups milk
- 1 pint oysters with liquor
- 1 cup cream
- 1 tsp sea salt
- pepper to taste
- In a large stock pot (or you may use a double boiler) saute the grated onion in butter.
- Add the milk.
- Add the oysters with liquor, cream, salt and pepper.
- Heat the milk slowly, stirring often and do not allow it to boil.If using whole oysters, the edges will curl when cooked. If using chopped oysters, the oysters will lose their shiny appearance and become darker in color.
- Ladle into bowls and Enjoy!
Notes On Preparing This Oyster Stew Recipe
- Often in oyster stew, the oysters are left whole and you know they are completely cooked when the edges curl. I chop the oysters to stretch them, as I did in this recipe. Make sure to stir frequently, heat the milk slowly and do not to allow the milk to boil.
- Note that I allowed for the possibility of using ghee in this recipe. That's okay! In addition to ghee, you can also use sea salt instead of kosher salt. Because this is a traditional recipe, however, watch and make sure your stew looks like a stew at the end. Because different people want different kinds of substitutes, sometimes you have to check back with the real thing.
An important note on oyster safety:
Oysters are a delicious food that can be enjoyed most of the time. But oysters are filter feeders, meaning that they filter ocean water and eat the yucky stuff in the ocean.
Watch for warnings about eating oysters whenever you buy them fresh. They may be affected by storms or oceanic events. Oysters are great at sorting out the gunk and keeping the order of the ocean! However, that means that they're working overtime during storms.
As always, take advantage of local fisherpeople and fishmongers in your area if you have access. These are wonderful sources of knowledge that have worked away at this for generations. They may even have cooking tips!