Oyster Stew

Before a meal or as a meal, on a cold day this can’t be beat.
Course Soups & Salads
Cuisine New England, Seafood
Servings 4 people


  • 1 cup onions chopped
  • 1 cup celery chopped thin
  • 1/2 cup butter
  • 1 qt. cream
  • 1 1/2-2 lb fresh shucked oysters
  • 1 pinch salt to taste
  • 1 pinch white pepper to taste
  • 1 long dash Tobasco sauce


  • In the bottom of a stock pot melt butter over medium heat, add onions, celery, salt and white pepper, stir and cook until just tender.
  • Add the oysters, sauté until the edges of the oysters start to just curl, about 2 minutes.
  • Add the cream and heat until vapor is coming off the top (do not allow to boil).
  • Stir in the Tobasco sauce.
  • Serve, with oyster crackers on the side.
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