Virginia Oyster Stew

Square overhead image of a bowl of oyster stew garnished with oyster crackers and green onions.

5 from 11 votes

Fresh oysters are a big deal on the Eastern Shore of Virginia, so this classic oyster stew is a Christmas Eve tradition in our part of the country. It's rich, simple, and ready in 25 minutes!

Course Appetizer, Lunch or Dinner

Cuisine American, Southern

Keyword chesapeake bay oyster stew recipe, oyster stew, oyster stew recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings 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 kosher salt
¼ teaspoon ground black 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, chopped fresh parsley, or a dash of paprika
Optional, for serving: oyster crackers

Instructions

Place the milk, half-and-half, salt, pepper, and nutmeg in a Dutch oven or medium saucepan. Warm over medium-low heat, stirring regularly, just until steaming with tiny bubbles around the edge (about 10 minutes). Do not boil.
Meanwhile, melt the butter in a separate skillet over low heat. Add the oysters, their liquor, and the Worcestershire sauce. Sauté just until the edges of the oysters begin to curl (2 to 3 minutes).
Transfer the oyster mixture and all of its liquid to the pot of milk. Cook over medium-low heat for about 2 more minutes, just until hot. Do not boil.
Ladle the stew into bowls and garnish with chives, green onions, parsley, or paprika. Serve immediately with oyster crackers, if desired.

Notes

Room-temperature dairy: Letting the milk and cream sit out for 20 to 30 minutes helps keep the stew from curdling.
Don't strain the liquor: The liquid from the oysters gives the broth its briny, rich flavor.
Canned oysters: Fresh is best, but canned oysters work too. They won't curl in the skillet, so just heat them through.
Slow cooker: Warm the milk mixture on HIGH for 1 ½ hours. Sauté the oysters as directed, add them to the slow cooker, then cook on LOW for 1 to 2 hours, stirring occasionally. Add green onions just before serving.
Source: Recipe slightly adapted from the cookbook Dishing Up Virginia.

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