Oyster Stew

oyster stew
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 20 mins


3tablespoons butter
1cup finely chopped celery
3tablespoons finely chopped shallots
2cups whole milk
2cups half-and-half
2 containers (8-ounce) freshly shucked oysters, undrained
1teaspoon Worcestershire sauce
1/2teaspoon salt
1/2teaspoon coarsely ground black pepper
1/8teaspoon cayenne pepper


  1. Melt butter in a Dutch oven over medium heat. Add celery and shallots; cook until shallots are tender.
  2. Add milk and half-and-half; stir well. When mixture is almost boiling, add oysters and their liquid. Add Worcestershire sauce, salt, pepper and cayenne pepper. Stir constantly until oysters curl at their edges. When oysters curl, the stew is done; turn off the heat and serve with oyster crackers.

Nutritional Info *per serving

  • Glycemic Load 1.05
  • Calories 260
  • Fat 19g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 95mg
  • Sodium 420mg
  • Potassium 460mg
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 5g
  • Protein 11g
  • Trans Fat 0.5g
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 20%
  • Iron 30%