Name: Creamy Oyster Stew
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Ingredients: 4 tablespoons butter; 1 1/2 cup milk; 1 1/2 cups heavy cream; 1 1/2 pints oysters with liquor; salt and pepper to taste; dash of ground cayenne pepper, or to taste; chopped fresh parsley or chives for garnish

Jump to Recipe·Print Recipe·Leave a Review

Creamy oyster stew is a classic wintertime comfort, especially along the East Coast and in Southern kitchens. Rich and indulgent with butter, milk, and heavy cream, this quick stew showcases the briny sweetness of fresh oysters. It’s a dish with deep tradition—often served on Christmas Eve or during the colder months—and it comes together in under 20 minutes with minimal prep. The key is gently poaching the oysters until they curl, ensuring a tender texture and delicate flavor.

Tips for Creamy Oyster Stew

Fresh shucked oysters with their liquor will give you the best flavor.
Gentle simmering is key—don’t let the stew boil after adding the oysters.
If you prefer a thinner stew, increase the milk and reduce the cream slightly.
Warm the serving bowls to help keep the stew hot longer.

Recipe Variations

Add sautéed celery and shallots for extra depth of flavor.
Use half-and-half instead of heavy cream for a lighter stew.
Stir in a splash of dry sherry or white wine just before serving.
Include a pinch of Old Bay seasoning for a Chesapeake Bay-style twist.
Top with crispy fried leeks or crumbled cooked bacon for texture.

Serving Suggestions

Serve hot with oyster crackers, saltines, or buttered toast.
Pair with a simple green salad or coleslaw.
Add a dash of hot sauce or a sprinkle of paprika for extra heat.
Garnish with fresh chives, parsley, or scallions for color and freshness.

How to Store and Reheat Leftovers

Refrigerate: Transfer leftover oyster stew to a covered container and refrigerate within 2 hours of cooking. Consume within 1 to 2 days for best quality.
Freeze: Freezing is not recommended, as the dairy may separate and the oysters can become rubbery.
Reheat: Reheat gently in a saucepan over low heat, stirring frequently, until hot but not boiling. Avoid overheating to maintain a smooth texture and tender oysters.
Microwave: If using a microwave, heat in short intervals at medium power, stirring in between to avoid curdling.
Safety: The USDA recommends reheating leftovers to an internal temperature of 165°F.