Christmas Eve Oyster Stew

7 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Karen B
Recipe by  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.”

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Adjust Servings

Original recipe yields 6 servings


  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 (7)

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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.



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.



Like Mom's when I was growing up.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Oyster Stew for One or Two


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Scallop and Oyster Stew