How to make it

  • Drain oysters, reserving liquor.
  • Heat together 1 1/2 tablespoons of butter, worchestershire sauce, and celery salt, bring to boil.
  • Add oysters and mixed oyster and clam juice.
  • Heat until the edges begin to curl.
  • Pour in milk and heat just below the boiling point.
  • When ready to serve, split the reserved 3/4 tablespoon of butter between the bottom of your two bowls and ladle the stew over top. Sprinkle with a dash of paprika.
  • “This is not that, and that is certainly not this, and at the same time an oyster stew is not stewed, and although they are made of the same things and even cooked almost the same way, an oyster soup should never be called a stew, nor stew soup.”
  • M.F.K. Fisher (1908-1992)

Reviews & Comments 6

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  • dvilleoysters 8 years ago
    The Best Chesapeake Bay Oysters are grown on our Rappahannock family farm!

    Quality & Sustainability
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    " It was excellent "
    mamalou ate it and said...
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  • berry 11 years ago
    Wow! amazing...
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  • notyourmomma 11 years ago
    I liken the brininess of the clam juice, I don't think it flavored salt water. JMO.
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  • krumkake 11 years ago
    NYM, I love oyster stew (and no holiday is complete around here with scalloped oysters - ever had them?)...this recipe sounds tastier than the one I usually make - a bit more "upscale" (I've never added clam juice)...I will be trying this when cool weather comes...Oyster stew, with a handful of oyster crackers - I'm hungry!
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  • 99bordeaux 11 years ago
    YUMMMMMM! It's getting to be that time of year again -when a nice rich pot of stew & crusty bread tastes best! Of course that would be an "r" month -is this just a wives tale? I googled it & per:
    they say it's just a myth in the USA, but it appears to be somewhat true in "certain European oyster."
    Was this review helpful? Yes Flag

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