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Oyster Stew

Oyster stew is gently cooked in a 3-quart saucepan until the oysters are opaque with curled edges and the milk is steaming. Butter, whole milk, and oyster liquor make a warm, creamy broth that should never boil.
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Cook Time 11 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups whole milk
  • 2 tbsp unsalted butter
  • 1 pt oysters shucked, with their liquor
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 3-quart saucepan

Method
 

  1. Warm 4 cups whole milk in a 3-quart saucepan over medium-low heat for 4 to 6 minutes, stirring occasionally, until steaming but not boiling.
  2. Pour the warm milk into a heatproof bowl.
  3. Melt 2 tablespoons unsalted butter in the same saucepan over medium-low heat.
  4. Add 1 pint shucked oysters with their liquor and cook gently for 3 to 5 minutes, stirring carefully, until the oysters are opaque with curled edges and the largest oyster reaches 145°F.
  5. Stir in the warm milk, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and heat gently for 1 to 2 minutes until steaming; do not let the stew boil.

Notes

For tender oysters, keep the stew below a boil and check that the largest oyster reaches 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended because the milk may separate. For a dairy-free variation, use unsweetened dairy-free milk and dairy-free butter.