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–+ servings

Oyster Stew

This oyster stew is easy to make with fresh shucked oysters, celery, shallots, and cream for an elegant and comforting seafood soup ready in 30 minutes!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 0.5 cup unsalted butter
  • 2 celery ribs finely chopped
  • 2 shallots minced
  • 1½ cups half-and-half
  • 1½ cups heavy cream
  • 2 pints fresh shucked oysters with their liquor
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley optional

Method
 

  1. In a large pot over medium heat, melt the butter until foaming. Add celery and shallots; cook for 3–4 minutes until fragrant.
  2. Stir in the half-and-half and heavy cream. Bring to a gentle simmer—avoid boiling to keep the dairy silky.
  3. Add the oysters and their liquor. Simmer for 2–3 minutes, just until the edges of the oysters curl.
  4. Taste and adjust with salt and pepper. Remember: the oyster liquor adds natural brininess.
  5. Ladle the oyster stew into warmed bowls and garnish with parsley for a pop of color.
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