Virginia Oyster Stew

Fresh oysters are a big deal on the Eastern Shore of Virginia, so a classic Oyster Stew has become a Christmas Eve tradition in this part of the country. Whether you serve it for Thanksgiving in New England, or enjoy a warm bowl for a cozy weeknight supper in other parts of the world, this rich and creamy soup will soon become a favorite in your home as well!

Oyster Stew Recipe

We live near the mountains in Central Virginia (not on the coastline); however, those fresh, briny oysters from the Chesapeake Bay and its tributaries make a regular appearance in our neck of the woods at oyster roasts, in country markets, and on holiday tables!

Along with ham and peanuts, oysters are one of the local prides from our state, and this traditional oyster stew recipe is a simple way to showcase their flavor.

What is Oyster Stew?

Oyster Stew is a soup (or stew) made with oysters in a creamy broth. In New England, it's often associated with Thanksgiving, while in Virginia it is typically prepared on Christmas Eve.

Why is Oyster Stew a Christmas Eve tradition?

There are a few different guesses as to why this stew has become a staple on many Christmas Eve menus. Bill Neal suggests that before the acceptance of refrigerated food transport, sufficient cold weather for shipping was not guaranteed before December, and so "Far from the coast, oysters became a symbol of the arrival of the winter holiday season, appearing in the markets by Christmas Eve and on tables that night as oyster stew." (source)

Stephanie Butler, however, offers a different explanation: Irish Catholic immigrants would not eat meat on Christmas Eve, and were used to eating ling fish stew instead. Since "oysters taste pretty similar to dried ling: they're salty, briny and can be quite chewy. The ling stew recipe was quickly adapted for oysters." (source)

Ingredients for an Easy Oyster Stew Recipe

This is a quick overview of the ingredients that you'll need for a pot of oyster stew. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Whole milk: I do not recommend substituting with a lower fat alternative, since the whole milk is less likely to curdle when heated.
• Half-and-half or heavy cream: gives the stew a rich, smooth mouthfeel.
• Salt, pepper and ground nutmeg: to enhance the other flavors in the dish.
• Butter: I use salted butter, but unsalted butter is also fine.
• Shucked oysters in their liquor: the shellfish that give the soup its name and prominent flavor. I buy jars of local raw oysters at a country market here in Madison. Don't drain that liquor from the bottle -- it adds so much great flavor to the broth in this stew!
• Worcestershire sauce: for salty, umami flavor.

How to Make Oyster Stew

It sounds fancy, and it tastes special, but this is actually one of the easiest soup recipes that you will ever make! I adapted this recipe from the cookbook Dishing Up Virginia, and the whole pot of stew is ready in less than 30 minutes!

1. Warm the milk, cream, salt, pepper and nutmeg in a Dutch oven or large saucepan over low or medium-low heat for about 10 minutes. Don't let it boil (even medium heat may be too hot and can cause the soup to curdle).
2. Meanwhile, in a separate skillet, sauté the oysters in the butter, liquor and Worcestershire sauce, just until the edge of the oysters begins to curl (this will only take about 2-3 minutes).
3. Transfer the oyster mixture to the pot of milk.
4. Cook over medium-low heat for about 2 more minutes, and then ladle into bowls and serve.

Serving Suggestions

Garnish each bowl with freshly chopped chives, parsley, or sliced green onions. Oyster crackers, soda crackers, or a crusty French baguette are also nice options to offer on the side.

If you're serving wine, here are a few good choices to pair with your oyster stew:

• Muscadet and other crisp, dry white wines
• Chardonnay
• Sauvignon Blanc

Storage

Fresh oysters (live or shucked) will keep in your refrigerator for up to 2 days. Once cooked, the oyster stew will last in an airtight container in the refrigerator for 3-4 days.

How to Reheat

Reheat leftovers in a pot on the stovetop over low heat, just until warmed through. Do not let it get too hot, or the mixture can curdle.

Can oyster stew be frozen?

I do not recommend freezing oyster stew. The milk-based broth has a tendency to "break" or separate when thawed, which gives the stew an unappetizing texture.

Is oyster stew good for you?

This is a very rich dish, so a little goes a long way. We typically serve a small cup of stew as a "starter" with a larger holiday meal. Each cup has about 288 calories, so it's a higher-calorie option than a lot of other soups and stews. There is a good amount of protein and fat in the dish, but it is not low-carb and therefore would not be appropriate for the Keto diet (each cup includes 14 grams of carbohydrates).

Recipe Variations

• While it's not my first choice, you can use canned oysters for this soup, too. If the canned oysters don't curl when cooked in the butter, that's fine. Just make sure that they're completely heated through.
• Add aromatics to the stew by sautéing celery, onion, shallots, or garlic in the butter before you add the oysters and other ingredients.
• Crock Pot Oyster Stew: If you're hosting a party and you'd like to have your stew on the counter for your guests to help themselves, you can prepare the stew in the slow cooker. To do so, place the milk, cream, salt, pepper and nutmeg in a slow cooker on HIGH for 1 ½ hours. Cook the oysters in the skillet as instructed in the recipe below, and then transfer the oyster mixture to the slow cooker. Reduce the heat to LOW and continue cooking (stirring occasionally) for about 1-2 more hours.

Tips for the Best Oyster Stew Recipe

• Do not strain off the oyster liquor from the jar of oysters. This liquid adds delicious, briny, rich flavor to the broth.
• How to keep oyster stew from curdling: With any milk-based soup, it's important to make sure that you don't let the soup get too hot, or the liquid will curdle. Keep the stew over medium-low or low heat and watch it closely. It's also important to allow the liquid to come to room temperature before adding it to the pot.
• Use whole milk (not a lower-fat alternative), since the whole milk is less likely to curdle when cooked.
• This recipe yields 4 cups of stew, or enough for about 4 small servings. If you would like to serve this dish to a larger group, you can multiply all of the ingredients accordingly. For instance, double the ingredients for 8 cups, triple the ingredients for 12 cups, and so on.
• Garnish each bowl with green onions, chives, parsley, or other fresh herbs for a bright touch that nicely balances the rich broth.

More Soup Recipes to Try

• Virginia Peanut Soup
• Bean Soup
• 30-Minute Tomato and Basil Soup
• Minestrone Soup
• Aunt Bee's Crab Bisque

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5 from 4 votes

Virginia Oyster Stew

Fresh oysters are a big deal on the Eastern Shore of Virginia, so a classic Oyster Stew has become a Christmas Eve tradition in this part of the country!

Course Appetizer, Lunch or Dinner

Cuisine American

Keyword chesapeake bay oyster stew recipe, oyster stew

Prep Time 5 minutes

Cook Time 20 minutes

0 minutes

Total Time 25 minutes

Servings 4 people (1 cup per serving)

Calories 288kcal

Author Blair Lonergan

Ingredients

• 1 ½ cups whole milk, at room temperature
• ½ cup half-and-half or heavy cream, at room temperature
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon ground nutmeg
• 4 tablespoons butter
• 1 pint shucked oysters, liquor included
• 1 teaspoon Worcestershire sauce
• For garnish: chopped fresh chives, sliced green onions, or a dash of paprika

Instructions

• Place milk, cream, salt, pepper and nutmeg in a medium saucepan or soup pot. Warm over medium-low heat, stirring regularly, just until hot (about 10 minutes). Do not boil.
• In a separate skillet, melt butter over low heat. Add the oysters, liquor and Worcestershire sauce. Sauté until the edge of the oysters just begin to curl (2-3 minutes). Transfer the oyster mixture to the pot of milk, and cook over medium-low heat for about 2 more minutes. Do not boil.
• Ladle soup into bowls and garnish with chives or paprika, if desired.

Notes

• Do not strain off the oyster liquor from the jar of oysters. This liquid adds delicious, briny, rich flavor to the broth.
• How to keep oyster stew from curdling: With any milk or cream-based soup, it's important to make sure that you don't let the soup get too hot, or the liquid will curdle. Keep the stew over medium-low or low heat and watch it closely. It's also important to allow the milk and cream to come to room temperature before adding it to the pot.
• Use whole milk (not a lower-fat alternative), since the whole milk is less likely to curdle when cooked.
• This recipe yields 4 cups of stew, or enough for about 4 small servings. If you would like to serve this dish to a larger group, you can multiply all of the ingredients accordingly. For instance, double the ingredients for 8 cups, triple the ingredients for 12 cups, and so on.
• Garnish each bowl with green onions, chives, parsley, or other fresh herbs for a bright touch that nicely balances the rich, creamy broth.

Recipe slightly adapted from the cookbook Dishing Up Virginia

Nutrition

Serving: 1cup | Calories: 288kcal | Carbohydrates: 14.2g | Protein: 11.9g | Fat: 20.3g | Saturated Fat: 12.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.3g | Cholesterol: 99.2mg | Sodium: 629.7mg | Potassium: 215.7mg | Sugar: 5.6g