Monday Recipe

| January 11, 2021

Oyster Stew

Winter Down East is no joke, and a steaming bowl of oyster stew is just what is needed to warm the soul. Easy to make, too, so even better. Cleanup shouldn’t be much of a chore, at least as far as leftovers go. They’re won’t be any.

You’ll Need:
4 tablespoons butter
1 large onion, finely diced
2 garlic cloves
1/4 teaspoon red pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon ground black pepper
6 cups whole milk or half and half
1 teaspoon dried parsley
16 ounces fresh raw oysters, undrained

You’ll Do:
1) Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
2) Drain oysters and reserve liquid (oyster liqueur).
3) Reduce heat to low, add milk, parsley and oyster liqueur.
4) Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
5) Add oysters and continue to cook over low heat until oysters begin to curl on edges.

This is why there are oyster crackers. Hat tip to She Wears Many Hats for the inspiration, ah-yah!

Category: Cooking

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Use Carolina Salty Oysters if you can find them.


Amen. BTW here in NC “Down East” is the vernacular that folks use in the Piedmont and Mountains, when they refer to the Eastern part of the the state. Point taken though, Winters along the Outer Banks can be butt-kickers.


Gotta wonder who FIRST (ht 2 Sarge) looked at them slimey damn things and said, “We gots to figure out a way to cook these things so that they are edible.” The jury is still out! I’ll eat ’em on occasion, but a sho ’nuff down (South) east winter warm up would be a pot of Brunswick Stew. That recipe subject will stir up as much flame war as BBQ…or chilli! Heh heh


You can always add Tabasco to the serving bowl if it’s dreary looking, raining, overcast or you just like Tabasco 🙂

Sometimes I skip the whole process and add Tabasco on the half shell, slurp’em down and chase with Guiness Stout.

In Louisiana you get them fried on a Po’boy. Life is good.


For great fun, when your buddy’s not looking sneak a raw oyster into his glass of milk.


For those who like to cook under pressure…..

Oyster Stew

1 pint organic heavy cream (or full fat coconut milk for dairy free)
1 cup bone broth
1 cup minced celery
2 10 oz. jars shucked oysters with liqueur
2 Tbsp. grass-fed butter (or coconut oil for dairy free)
2 Tbsp. minced shallot
2 cloves garlic minced
½ tsp. sea salt
¼ tsp. white pepper
2 Tbsp. fresh parsley, chopped


Add butter, saute shallot, garlic and celery until soft (about 4 minutes) Add the oysters, cream and broth
Close and lock lid, set to LOW pressure and 6 minutes.
Do a quick release. Stir in the sea salt and white pepper (to taste).
Snip the oysters using kitchen shears, if desired. Ladle into bowls, garnish with parsley and serve.

Total cook time: about 15 minutes.


What? No cornbread?


Weren’t gonna go there. He DID make mention of; “This is why there are oyster crackers.” (can we still use the term “crackers”?) Might have something to do with that whole aversion to washing dishes…or the cast iron skillet is still packed up…or…reasons? 😛


Yes, you can still use “crackerrs”, as in soda crackers and firecrackers. There is a limit to how much anyone with a working brain will tolerate from the illiterate lefties, Big Boy.

Sea Dragon

The best condiment (IMHO) for dishes like oyster stew and clam chowder is Outerbridge’s Sherry Pepper Sauce. My pantry is never without it!