Classic Oyster Stew

Classic Oyster Stew


5 tablespoons butter
3 cups milk
1 cup heavy cream
2 pints oysters and liquor
Salt and freshly ground pepper
Cayenne, a pinch, more or less to your taste
Chopped parsley or minced chives, both if you like
Oyster crackers or buttered toasted croutons
Optional, dry sherry



Heat soup bowls. Add a good pat of butter to each bowl. Keep piping hot. Drain the oysters, then heat the milk, cream, and oyster liquor to the boiling point. Add the oysters and bring again JUST to the boiling point, TAKE OFF HEAT IMMEDIATELY, you don’t want to overcook the oysters!

Season to taste with salt, pepper, and cayenne. Ladle into the hot bowls and add a sprinkling of minced chives, chopped parsley or both. Garnish with crackers or croutons.

Optional: a splash of dry sherry. Enjoy!