Recipes - print - Oyster Stew

Oyster Stew - Recipe

With a garnish of seasoned croutons or oyster crackers, this soup is a tasty, savory favorite.
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Oyster Stew Recipe
  • Drain oysters, reserving their liquid.
  • Boil the liquid, chicken stock or wine, shallots and celery in a saucepan until the liquid is reduced to approximately 1/2 cup.
  • Add 1 1/2 cup cream (or milk and cream).
  • Simmer for 5 minutes.
  • Whisk egg yolk and remaining 1/4 cup of cream in medium bowl.
  • Whisk in 1 cup of the hot soup to this.
  • Then slowly add this egg mixture back into the hot soup.
  • Bring to a boil and reduce heat to simmer.
  • Add oysters, salt, pepper, Old Bay Seasoning and lemon juice.
  • Cook until oysters edges start to curl. Do not boil at this point.
  • Serve in soup bowls and garnish with croutons.
Container: 1 1/2 quart sacuepan or soup pot
Servings: 4
-1 quart fresh oysters with liquid
-1/2 cup chicken stock or white wine
-2 tablespoons shallots, finely chopped
-2 teaspoons celery, finely chopped
-1 3/4 cups heavy cream or 1 cup milk and 3/4 cup cream
-2 egg yolks
- salt and pepper to taste
-1 teaspoon Old Bay Seasoning
-1 tablespoon lemon juice
- seasoned croutons to garnish