easy, homemade

Oyster Stew

This super easy oyster stew is thick, creamy, and rich! While most oyster stew recipes don’t call for potatoes, we find ours even better with it!

INGREDIENTS

oysters  bacon fat or butter diced potato diced celery small shallot  –  all purpose flour –  old bay seasoning salt whole milk

Drain The Oysters

Drain the oysters over a bowl with a sieve & rinse under cold water to remove any sand or shell bits. Reserve the oyster juice. Roughly chop the oysters.

1

Run Juice Through Sieve

Place a paper towel over a mesh sieve to catch any sand & impurities & run the reserved oyster juice through the sieve into a clean bowl.

2

Mix Ingredients

Heat a large pot over medium high heat. Add bacon fat or butter. – Once the fat is melted & hot, add potatoes, celery & shallot. Cook for 2-3 mins, stirring frequently.

3

Add Flour

Reduce heat to medium & add flour, old bay seasoning & salt. Cook, stirring constantly, until flour is nicely toasted, about 1 min.

4

Add Flour

Reduce heat to medium & add flour, old bay seasoning & salt. Cook, stirring constantly, until flour is nicely toasted, about 1 min.

5

Add Oyster Juice

Slowly add reserved oyster juice,  The mixture will get super thick, which is normal. If needed, add a bit of water to get all the brown bits scrapped off.

6

Add Milk

Slowly pour in milk, while stirring everything constantly, to gradually incorporate everything. Reduce heat to low/simmer & slowly heat the soup up, about 10 mins.

7

Serve

Add oysters & cook for another 2-3 mins. Serve immediately with fresh parsley, hot sauce & soda crackers.

8

Store Leftovers

Store leftover oyster stew in an airtight container in the fridge for up 3 days, or freeze for up to 1 month. Thaw frozen oyster stew in the fridge overnight & then reheat it slowly over low heat.

9

serve & enjoy!

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