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Christmas Eve Oyster Stew

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Karen B

My spiced-up version of our family's tradition. We served this traditional Christmas Eve dish along with clam dip and cranberry- or Russian-spiced tea.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large pot over medium-high heat; cook the onion in the melted butter until tender, about 5 minutes. Pour the oysters with their juices into the pot and bring to a boil; cook 3 minutes. Add the milk, Worcestershire sauce, and garlic powder; stir. Allow the soup to cook until heated completely through, 5 to 10 minutes.
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Reviews

oldcook70
45
6/22/2009

I've used this same recipe for years with one change. I do add one Tablespoon of flour after the onion is cooked before adding the milk and seasonings. This is a really wonderful recipe - simple and delicious. Oh and I use the white Worchester Sauce rather than the dark.

Colleen
7
9/22/2009

I also added in leftover broccoli, diced baked potatos, carrots juliened and left over spinach leaves and a can of mushooms. Really turned out good and smelled delicious.

JC
5
12/22/2010

Like Mom's when I was growing up.