Oyster Stew Recipe

Prepare oysters

If using whole oysters, shuck them and reserve their liquor. Strain the oyster liquor through a fine mesh sieve or paper towel into a bowl to remove grit. Measure 1 cup of oysters (with a little liquor) and 1 cup liquid stock; set aside. Pat oysters lightly dry on paper towels if very wet.

Combine reserved oyster liquor and stock in a measuring cup. This will be added to the pot after the aromatics are cooked to build flavor.

Sweat aromatics

In a medium heavy-bottomed saucepan, melt 3 tablespoons butter over medium heat. Add the finely diced onion and celery and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Make a light roux

Sprinkle 1 tablespoon flour over the softened vegetables and stir constantly for 1 minute to cook the raw flour taste. This will lightly thicken the stew.

Slowly whisk in the combined oyster liquor and stock, incorporating any browned bits from the bottom of the pan. Bring to a gentle simmer and let it reduce for 2–3 minutes, stirring occasionally.

Stir in 1 cup whole milk and 1/2 cup heavy cream. Warm the mixture gently over low–medium heat until it is steaming but not boiling (do not boil the mixture once milk/cream are added or it may separate). Maintain a gentle simmer.

Add oysters

Add the oysters (and any remaining small amount of liquor) to the pot. Cook the oysters in the simmering stew just until their edges curl and they are plump and just cooked through, 2–3 minutes. Oysters overcook quickly and will become tough if simmered longer.

Season the stew with 1 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp grated nutmeg (if using). Taste and adjust seasoning. If you like a little heat, stir in up to 1 tsp hot sauce to taste.

Turn off the heat and stir in 2 tablespoons chopped parsley and 1 tablespoon sliced chives. Cover and let rest 1 minute to meld flavors.

Ladle the oyster stew into warmed bowls. Serve immediately with buttered toasted bread or oyster crackers on the side and lemon wedges to squeeze over each bowl.

Garnish each bowl with a little extra chopped parsley and a sprinkle of black pepper if desired. Estimated yield: 4 small appetizer bowls or 2 generous main-course servings.