Rich, creamy, and full of wonderful seafood flavor, Oyster Stew is easy to make and comes together quickly. It's perfect for a special holiday dinner (it's our Christmas Eve tradition!) but simple enough to whip up anytime.
Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.
I like to eat oyster stew with oyster crackers. Saltines would also work.
Notes
Note: Fresh shucked oysters are always the preferred choice for oyster stew. Otherwise look for shucked oysters (not smoked) packed in water. The third best choice would be canned or jarred oysters - just know that their flavor and texture is not nearly as good as fresh oysters. From Mom's recipe box, originally from her mom.
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