30-Minute Oyster Stew Recipe - Busy Cooks (2024)

Why you’ll love this recipe:

Rich and hearty, this oyster stew will stick to your ribs and keep you full for hours!

Traditional oyster stew recipes are made with just a handful of ingredients, allowing the oysters to be the star of the show. I do the same, except I make it even better by adding diced potatoes. Also, I prefer to cook everything in bacon fat for its slightly smoky, savory flavor.

• Easy – Fuss-free and only 10 minutes of prep time required.
• Flavor – Oysters impart a briny, umami taste into the rich, cream broth.
• Texture – Thick, creamy, perfectly smooth, and packed with chunks of oysters.

Best of all, this recipe for oyster stew doesn’t need to simmer on the stove all day! In just 30 minutes, dinner is done!

Find more 30-minute mains here.

Key Ingredient Notes:

• Oysters – I recommend using jarred/canned oysters to keep the total cooking time to 30 minutes max. However, if you live near the ocean and have fresh oysters readily available, it’s totally okay to use them! Just don’t forget to save the oyster juice.
• Bacon fat or butter – Either cooking fat is okay to use. The bacon fat adds a slightly smoky flavor, but both fats will contribute to the rich and creamy taste.
• Veggies – Celery and shallots are a must, and I also like to add 1 small russet or Yukon gold potato. If you can’t find shallots, use a yellow or white onion instead.
• All-purpose flour – Flour mixes with the bacon fat, oyster juice, and milk to form a roux, giving the stew an thick, ultra smooth and creamy texture.
• Old bay seasoning – A combination of celery salt, pepper, and paprika. It’ll give the stew a little kick!
• Whole milk – Use whole milk to achieve the creamy texture and rich flavor needed for this oyster stew recipe. You won’t get the desired result using low-fat or non-dairy milk alternatives. Warm the milk in the microwave for about 2 minutes before adding it to the soup.
• Serving options – A dash of hot sauce complements the natural briny flavor in oysters. Soda crackers and fresh parsley are also nice additions.

How to make this oyster stew recipe:

Learn how to make oyster stew with these simple, step-by-step instructions.

1. Drain and chop the oysters

• Drain the oysters into a sieve over a small bowl. Then, rinse with cold water to remove any sand or shell bits. Reserve the oyster juice.
• Roughly chop the oysters.
• Pour the reserved oyster juice through the sieve into a separate clean bowl. Place a paper towel over the mesh sieve first. This helps to catch any tiny bits of sand or other impurities.

2. Prepare the oyster stew

• Add the bacon fat (or butter) to a large pot over medium-high heat.
• Add the potatoes, celery, and shallots to the pot once the bacon fat melts and sizzles. Cook for 2-3 minutes, stirring frequently.
• Reduce the heat to medium. Then, add the flour, Old Bay Seasoning, and salt. Cook the flour for about 1 minute, stirring constantly.
• Slowly pour the reserved oyster juice into the pot. Stir the mixture continuously, scraping the brown bits from the bottom of the pan.

Tip: This mixture will become super thick during this step. This is normal and totally okay! If you think the mixture has become too thick, add 1-2 tablespoons of water to ensure all the brown bits are scraped from the bottom of the pan. Those brown bits are full of flavor!

• Slowly add the warm milk while continuing to stir everything together.

3. Gently simmer and serve

• Reduce the heat to a low simmer, and slowly warm up the soup for about 15-20 minutes, or until potatoes are cooked through.

Tip: Don’t rush this step! If you quickly bring the soup up to a boil, it’ll curdle. This won’t affect the flavor, but will cause the stew to look unappetizing.

• Add the oysters, and continue to cook the stew for another 2-3 minutes.
• Serve the oyster stew immediately, topped with fresh parsley, hot sauce, and soda crackers. Enjoy!

Why does oyster stew curdle?

• Too much heat. Cooking your stew over high heat or allowing it to boil can cause it to curdle. This is why it is crucial to cook oyster stew over low heat and only allow it to come to a gentle simmer.
• Adding cold milk. Pouring cold milk straight from the fridge into a warm stew causes the milk proteins to solidify and separate. If this happens, the milk is still safe to consume. It just looks unappetizing and has a lumpy texture.

• Use jarred oysters! You’ll save yourself so much time and hassle, and you won’t need to purchase a special oyster knife.
• Pick up a container of diced celery and onion from the produce section to save on prep time.
• Additionally, you can prepare the oysters ahead of time, and get all of your veggies ready to cook!

Storing Tips:

• Store leftover oyster stew in an airtight container in the fridge for up to 3 days.
• Reheat leftover stew over low heat to prevent curdling, stirring continuously. If needed, add a splash of warm heavy cream (heated in the microwave for 1-2 minutes) to bring the stew back to a creamy consistency.
• Frozen, thawed, and reheated oysters will shrink and develop a chewier texture. They’re perfectly fine to eat and will still taste delicious!

How to freeze oyster stew:

• Allow the stew to fully cool to room temperature. Then, place it in the refrigerator to chill for 2 hours.
• Transfer leftovers to small, single-serving containers. Smaller portions will freeze more quickly than 1 large tub, giving water crystals less time to form. Water crystals can change the texture of the stew once it defrosts. It’s not the end of the world if this happens, it’s just not ideal.
• Freeze leftovers for up to 1 month, and thaw overnight in the fridge when you’re ready to eat.

Oyster Stew FAQs:

More Hearty Soups and Stews:

• Instant Pot Chicken Stew
• Instant Pot Beef Stew
• Turkey Wild Rice Soup
• Broccoli Cheddar Potato Soup

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