Can I use canned oysters for oyster stew?

Canned oysters can replace fresh oysters in this stew if needed, although fresh oysters are preferred. If opting for canned, add them at the end of cooking just to heat through to avoid a rubbery texture.

What is the difference between New England and Southern-style oyster stew?

While these two types of oyster stew are similar in makeup, there are a few subtle differences: Southern-style oyster stew is slightly less creamy than New England-style, can have a more pronounced savory flavor with the possible addition of bacon or salt pork, and is often served with cornbread, hushpuppies, or biscuits.

Is oyster stew considered an appetizer or main course?

Oyster stew can be served as a hearty appetizer or main course, depending on the portion size and what you're pairing with it.

What is the difference between oyster stew and oyster chowder?

Oyster chowder has a more thick, hearty consistency, commonly made with the addition of potatoes, bacon, and sometimes corn. Oyster stew is made with a more delicate, creamy base.

Classic Oyster Stew Recipe

Name: Classic Oyster Stew
Total time: 35 min
Ingredients: 1 pt. shucked fresh oysters, undrained; 2 cups milk; Kosher salt; Freshly ground black pepper; 1/4 cup butter; 1 shallot, minced; 1 small garlic clove, minced; 2 tablespoons all-purpose flour; 1 cup half-and-half; 2 tablespoons sherry; 1/2 teaspoon Worcestershire sauce; 1/8 teaspoon celery salt; Fresh lemon juice; Dash of hot sauce (such as Tabasco); Oyster crackers, saltine crackers, or buttered toast

Ingredients for Classic Oyster Stew

Nowadays, oysters can be enjoyed any time of the year, and thankfully, most of the South has access to quality oysters year-round. Whether you buy them pre-shucked or shuck your own, this oyster stew is a sophisticated way to showcase their delicate texture. To make a classic oyster stew, you'll need:

Shucked fresh oysters: The star of this dish, providing a delicate texture and briny flavor.
Milk: Adds a creamy base to the stew.
Kosher salt and black pepper: Enhances the overall flavors.
Butter: Adds richness and a velvety finish.
Shallot: An aromatic base with its mild oniony flavor.
Garlic clove: Adds a savory depth to the stew.
All-purpose flour: Helps thicken the stew when cooked into a roux.
Half-and-half: Adds a luxurious creaminess to the stew.
Sherry: For a nuanced depth and complexity. Can be substituted with white wine vinegar, lemon juice, or white wine.
Worcestershire sauce: For umami flavor.
Celery salt: A subtle celery flavor that freshens the oyster stew.
Lemon juice: Acidity brightens the stew.
Hot sauce: Adds a touch (or more) of heat, depending on your preference.
Oyster crackers, saltine crackers, or buttered toast: For serving.

What Are the Best Oysters for Oyster Stew?

While local oysters may be seasonal, it's always oyster season somewhere, and fresh oysters can most likely be sourced no matter where you live. Talk with your fishmonger about what types are available.

While wild and farmed oysters have a similar flavor, note that it's good to ask where the oysters were sourced. Wild oysters may absorb some of the pollution in the environment around them, while farmed oysters are more consistent in size and shape. Whether you shuck your own fresh oysters or buy a pint of shucked oysters, both will have good results.

How To Make Classic Oyster Stew

Oyster stew might seem like an elegant, time-consuming dish, but it takes just 35 minutes to make. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oysters: Drain oysters, reserving liquor.
Step 2. Cook oysters: Heat milk and oyster liquor in a small saucepan, just until mixture begins to steam. Add oysters, and season with salt and pepper. Cook until the edges of the oysters just begin to curl. Transfer oysters to a plate.
Step 3. Make stew: Melt butter in a large saucepan. Add shallot and garlic, and cook, stirring, until tender. Sprinkle in flour, and cook, whisking, until bubbly. Gradually whisk in half-and-half and next 3 ingredients; bring to a boil.
Step 4. Add oysters to stew: Gradually stir in milk mixture and oysters. Reduce heat and cook to warm through.
Step 5. Season and serve: Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

Classic Oyster Stew Variations

Oyster stew is surprisingly versatile and can showcase regional flavors and twists based on your taste. To customize this classic stew, consider these additions:

Fresh herbs: Parsley, chives, or tarragon can add a punch of color and flavor.
Potatoes: To bulk up the stew, add diced, cooked potatoes for a creamy, hearty texture.
Meaty bite: Garnish with crispy bacon or pancetta for a crisp, salty addition that contrasts the creaminess of the stew.
Veggies: Add minced celery or leeks, or spinach for color and flavor.
Spices: A hint of paprika or cayenne pepper can add warmth and heat, respectively. If you're looking to add even more heat, serve with crushed red pepper flakes or hot sauce.
Cheese: Top with a sprinkling of Parmesan or Pecorino for a cheesy addition.
Croutons: Garnish with crisp homemade croutons for added crunch.

Can I Make Oyster Stew Ahead?

Oyster stew is best served shortly after cooking for the freshest flavor and best texture. If you do need to prepare it ahead, cook without adding the oysters. Cool and refrigerate for up to 2 days. Gently heat through on the stovetop before adding the oysters and cooking as directed.

Note that cooking oysters ahead can lead to a change in texture and flavor once reheated.

What To Serve With Oyster Stew

Oyster stew is a rich and flavorful dish, and choosing the right pairings can enhance an already impressive meal.

Pair oyster stew with crackers or buttered toast for a buttery, crisp texture that contrasts the creaminess of the broth. Serve with a side salad or steamed vegetables for a well-rounded meal. Bulk things up with roasted potatoes, rice, pasta, Cheddar biscuits, hush puppies, or cornbread. And of course, don't forget the white wine.

How To Store and Reheat Leftover Oyster Stew

While oyster stew is best served fresh, you can store and reheat the leftovers if needed. Refrigerate in an airtight container for up to 2 days for the freshest flavor. Reheat gently on the stovetop to avoid giving the oysters a rubbery texture. Heat only until the mixture reaches 165°F, keeping the heat low. Adjust the seasoning to taste as needed before serving.

More Oyster Recipes You'll Love

Whether baked, fried, or simmered, there's no shortage of delicious recipes featuring fresh oysters. These are a few of our favorites:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 pt. shucked fresh oysters, undrained
2 cups milk
Kosher salt
Freshly ground black pepper
1/4 cup butter
1 shallot, minced
1 small garlic clove, minced
2 Tbsp. all-purpose flour
1 cup half-and-half
2 Tbsp. sherry
1/2 tsp. Worcestershire sauce
1/8 tsp. celery salt
Fresh lemon juice
Dash of hot sauce (such as Tabasco)
Oyster crackers, saltine crackers, or buttered toast

Directions

Prepare oysters:

Drain oysters, reserving oyster liquor (about 1 cup).
Cook oysters:

Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
Make stew:

Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly.
Add oysters to stew:

Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through.
Season and serve:

Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

Frequently Asked Questions

Can I use canned oysters for oyster stew?

Canned oysters can replace fresh oysters in this stew if needed, although fresh oysters are preferred. If opting for canned, add them at the end of cooking just to heat through to avoid a rubbery texture.
What is the difference between New England and Southern-style oyster stew?

While these two types of oyster stew are similar in makeup, there are a few subtle differences: Southern-style oyster stew is slightly less creamy than New England-style, can have a more pronounced savory flavor with the possible addition of bacon or salt pork, and is often served with cornbread, hushpuppies, or biscuits.
Is oyster stew considered an appetizer or main course?

Oyster stew can be served as a hearty appetizer or main course, depending on the portion size and what you're pairing with it.
What is the difference between oyster stew and oyster chowder?

Oyster chowder has a more thick, hearty consistency, commonly made with the addition of potatoes, bacon, and sometimes corn. Oyster stew is made with a more delicate, creamy base.