Old Bay Oyster Stew

2 from 1 vote
Course Main Dish
Cuisine Seafood


  • 1 pint Oysters in their liquid
  • 2.5 tbsp butter unsalted
  • 1 shallot minced
  • 1 celery stalk minced
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1/2 tsp fresh thyme chopped
  • 1 tsp old bay seasoning to taste


  • Set a fine mesh sieve over a small bowl and pour the oysters over the sieve. This will remove any sand or grit from the liquor. Discard solids and save liquor.
  • In a medium saucepan, melt the butter over medium heat. Add the shallots and celery, stirring for 2-3 minutes until vegetables are slightly softened and translucent.
  • Turn the heat down to medium low and add the strained oyster liquor, milk, cream, Old Bay seasoning, thyme, salt and pepper. Heat slowly until broth reaches a simmer (just a few bubbles rimming the pan) Do not boil, to avoid curdling the milk.
  • Slip the oysters into the broth and let them simmer for 2-3 minutes, just until the edges start to curl. You want the oysters to be tender, not tough - overcooking will make them rubbery.
  • Ladle the stew into bowls and enjoy!
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