This easy recipe is full of rich, wonderful seafood flavor. A family tradition, I've been enjoying this stew each Christmas Eve for as long as I can remember! 
yield: 4 servings
prep time: 10 minutes
cook time: 25 minutes
total time: 35 minutes

  • 1 pt. fresh raw oysters, with their juice
  • 1/4 c. unsalted butter
  • 2 T. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. Worcestershire sauce
  • a few dashes hot pepper sauce (We like Frank's Redhot)
  • 1 qt. whole milk
  • freshly ground black pepper, optional
  • minced fresh parsley, optional


  1. Place oysters in a colander and rinse well under cold water. Remove oysters to a bowl and set aside. Place cheese cloth over same colander, with a bowl set underneath, and strain the oyster juice through the cloth to remove any grit. Reserve the juice.
  2. In a large saucepan over medium to medium-low heat, melt the butter. Sprinkle flour over the top of the melted butter and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
  3. Whisk in strained oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
  4. Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.
  5. I like to eat oyster stew with oyster crackers. Saltines would also work.

Note: While fresh oysters are always the preferred choice for oyster stew, canned or jarred oysters can be used when fresh raw oysters are not available.
Read more at https://www.afarmgirlsdabbles.com/oyster-stew-recipe/#tliPy1QDJ0hrsEWX.99

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