Oyster Stew doesn’t have to be difficult. An oyster stew recipe with canned oysters makes it even easier to make.
A Great Comfort Food
In my family oyster soup was always our Christmas Eve dinner. Over time, I came to think of it as a great comfort food. The soup is rich and satisfying and I love the saltiness of the oysters and from adding crackers. The history of oysters is rather interesting and where they come from can affect their flavor. For another good comfort food soup, check out my Crock Pot Cream of Mushroom Soup.
My Mom used to make her oyster soup with a double boiler, but if you only bring things to a simmer, that isn’t needed. Oyster stew from canned oysters falls in the devilish category given the amount of whole milk and butter in it. You can make it with skim milk, but that honestly is not near as tasty! I always make mine with whole milk. You can even add cream to make it richer.
Making Oyster Stew With Canned Oysters
This oyster soup recipe uses milk and butter for the base that is thickened with flour. Begin by melting butter in a pan and whisking in the flour. Onions and celery are added, along with milk and canned oysters. You can also use fresh if desired, but I think it tastes just as good with canned ones.
Some people add potatoes to their stew as well. I do not, but I think it is a perfectly good addition, especially if you would like to make it a little more filling.
The soup is simmered and seasoned and served with oyster crackers. Super quick and easy!
Oyster Stew Recipe With Canned Oysters
This easy oyster stew recipe with canned oysters is a quick and simple oyster soup made with milk.
Ingredients
- 6 tablespoons butter
- 2 tablespoons flour
- 1 cup finely diced onions
- ½ cup finely diced celery
- 2 cups milk
- 24 oysters, shucked and drained (reserve liquid) or equivilent of canned oysters (reserve liquid)
- 1 tablespoon finely diced or pressed garlic
- ¼ cup finely chopped parsley
- Salt, pepper and cayenne to taste
Instructions
- In a large saute pan, melt 4 tablespoons butter.
- Wisk in the flour, stirring constantly, then cook for 3 to 4 minutes.
- Add onions and celery, and cook for 2 minutes.
- Stir in milk and the reserved oyster liquid.
- Season with salt, cayenne, and black pepper as desired.
- Bring to a simmer and simmer for 4 minutes.
- Add the oysters, garlic and parsley.
- Bring the stew back up to a simmer and cook for 4 minutes, or until the oysters curl.
- Stir in 2 tablespoons butter and remove from the heat.
- Serve!
Notes
This recipe can be made with canned oysters or fresh. Canned is much easier!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 212mgSodium: 699mgCarbohydrates: 33gFiber: 2gSugar: 3gProtein: 36g
I love oyster stew. I try to stay away from food from the ocean but I have to admit this is a mighty tasty recipe.
I learn to make oyster stew from my grandmother in alabama, and this recipe is too notch!
I love oyster stew, but have never made it. This just might be my inspiration. Thanks!
My Mom has asked me to make her oyster stew and this recipe fits my bill wonderfully!
I made this recipe tonight and it is delicious. Years ago I tried to make oyster stew with canned oysters, but your recipe is delicious.
Glad that you liked it!
I made this tonight and my husband, who is extremely picky, loved it!!! I added some diced potatoes to make it a little thicker. I think I’m going to adapt the base for Manhattan Clam Chowder, as well. Thank you so much!!! This just may be our go to on a “I don’t want to cook a heavy meal night”.
I meant New England Clam Chowder. Duhhh
I love that Clam Chowder. So good in this cold damp time of year!
I made this and loved it. I used canned oyster, (oysters that were sealed in a can and heated and cooked in the canning process) not fresh oysters that are uncooked and come refrigerated in a clear plastic container in the meat section of the market.
Your recipe says simmer them until the edges curl, making it sound like you are using fresh oysters. Did I use the wrong kind?
No, you are fine! This recipe works with canned oysters or fresh and if your canned ones don’t curl, no worries! Just simmer until heated.
Tried this today (I always try recipes before taking to a family holiday, I’d die if something wasn’t good!). Needless to say, it was great! I didn’t have celery, and I used a can of regular and a tin of smoked oysters. Definitely will be making for my parents at Christmas!
Wonderful, easy recipe. Produced a thick, gravy like sauce for me. I would highly recommend it if you like a hearty oyster stew.
My new husband grew up with oyster stew at Christmas, so I plan to give it a try. Can you tell me how many cans/ounces of canned oysters provide the equivalent to 24 raw oysters.
Hi! according to this, a 6.5 ounce can is about 24 oysters. https://www.thespruceeats.com/cooking-with-oysters-measures-and-equivalents-1807472
I never made this recipe but similar ones. I always add 2 cans of oysters, juice & all after I saute the veggies & add in 1 tablespoon of flour, cooked in. Then add 4 cups or maybe a little more or less, depending on how thick I want it, a Dash of Worcestershire sauce. And sometimes a dash of garlic or sauce fresh garlic with the veggies! Hope this helps some younger cooks!
I have not been a big fan of oysters until this recipe. It’s really awesome. The only thing I did differently was to add a big splash of sherry at the end. Other than that, I followed the instructions exactly. Absolutely lovely! 🤗
When I was a child my father always ate canned oyster soup and I think it was a brand called Hilton.
I can’t wait to try and make this recipe and I’m going to use Polar brand smoked oysters because their herring is fantastic!
Just made this with 2 cans of oysters I had in the cupboard. Heaven in a cup!
I just made this with 2 8 oz cans of fresh oysters that I had frozen about 8 months ago so I wasn’t expecting much as I wasn’t sure how great the oysters would be. I had leeks that I wanted to use up so they went in place of the onion. to my total delight, it turned out wonderfully and was absolutely delicious! I wouldn’t do anything different next time except perhaps add a tablespoon or 2 of sherry. thanks for this great and easy recipe!
It doesn’t sound like the onions and celery would be cooked enough in 4 minutes.
They sauté to softness pretty fast. Feel free to give them a couple more minute in the sauté if desired.
can you make this in an insta pot
can you make this in an instapot
I wouldn’t pressure cook this recipe, but you could probably make it using the Instant Pot sauté and simmer settings.
Hi! What quant of each to make this stew for 12 guests?
Hi! The recipe is formulated for 4 servings, so you would want to triple the amounts.
I’ve never tried oyster stew before. My father requested it, so I settled on this recipe in order to use canned oysters.
I quadrupled the recipe, used 4 – 8 oz cans of cooked oysters, and used celery salt in lieu of the celery and the salt.
Turned out absolutely fantastic! My father says this is the best oyster stew he has ever had. Thank you so much for sharing this recipe!