New This Month

Oyster Stew

This rich, creamy stew is best made with freshly shucked oysters.

  • Servings: 8

Source: Martha Stewart Living, December 2001


  • 4 tablespoons unsalted butter
  • 1 medium white onion, cut into 1/2-inch dice
  • 2 celery stalks, sliced into 1/4-inch pieces
  • 4 cups milk
  • 2 cups heavy cream
  • 2 teaspoons coarse salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground white pepper
  • 1 pint shucked oysters with liquor (juice)
  • Paprika, for garnish
  • Hot sauce, for garnish (optional)
  • Oyster crackers, for garnish


  1. Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

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