Oyster Stew for Two

If you happen to find yourself with an excess of fresh oysters, as we did recently, you might want to consider making this easy Oyster Stew. We’d had the oysters raw on the half-shell and grilled with garlic butter and cheese, but I still had a couple dozen left, so what to do?

I turned to a cookbook I’d just purchased at the Estate Sale of Sallye Jude called The Woman’s Eastern Shore Society of Maryland Cookbook. Sallye was from Maryland and I love this kind of cookbook, compiled from housewives favorite family recipes. They are local, and normally, tried and true.

This recipe was called Super Oyster Stew for Two by Sarah K. Crew of Kent, which seemed perfect to make for Zeke and I, plus I had all the ingredients called for. I actually shucked the oysters myself, since Zeke was at work and it was surprisingly satisfying. Also, some were rather difficult to open, which gives me a new appreciation for 50 cent oyster nights! Should you not want to shuck them yourself, grocery stores sometimes sell them already shucked.

Oysters are low in calories and high in many vital vitamins and minerals, including: B12, Vitamin D, Iron, Magnesium, Phosphorus, Zinc, Copper, Maganese, Selenium. Ms. Crew ended her recipe with “Serve to two lucky individuals.” Indeed! I served mine with Saltine crackers, but of course, oyster crackers would be quite appropriate.

Oyster Stew for Two

Recipe by Sarah K. CrewCourse: SoupsCuisine: AmericanDifficulty: Easy


Cooking time



A perfect stew for a chilly night. Serve with a green salad and garlic bread.


  • 1 large pint oysters

  • 2 tsp. butter

  • 1 tsp. Worcestershire sauce

  • 1/2 cup oyster liquor of water

  • 2 Tbsp. paprika

  • 1 13 oz can evaporated milk

  • salt and pepper to taste

  • 2 pats butter for garnish


  • Put oysters, oyster liquor, butter, lemon juice, paprika and Worcestershire sauce in deep saucepan.
  • Stir over low heat until edges of oysters begin to curl.
  • Add evaporated milk, rinse can out with water and add to saucepan.
  • Bring milk just to a boil quickly and remove oysters into two deep bowls.
  • Pour hot remaining liquid over oysters and top each bowl with butter pat.


  • Half and half can be substituted for the evaporated milk.
  • I added a healthy amount of hot sauce, as this soup was a little bland for my palate.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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