Grandpa's Oyster Stew

Grandpa's Oyster Stew

13
Madden Surbaugh 0

"Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew."

Ingredients 35 m {{adjustedServings}} servings 806 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 806 kcal
  • 40%
  • Fat:
  • 51.8 g
  • 80%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 1148 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  2. Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  3. Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  4. Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  5. Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
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Footnotes

  • Cook's Note:
  • If using canned oysters, drain the oysters over a bowl to collect the liquid. Use this liquid in place of oyster liquor.
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Reviews 13

  1. 14 Ratings

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Alymade
6/5/2012

This is my first time making oyster soup and most likely not my last. I love the flavors and the simplicity of this soup. Probably one of the best seafood soups out there. I used a 16 oz bag of frozen oysters (just thawed in bag with a bowl full of water and drained in stainer to reserve juice) other than that followed recipe as is. Just wonderful, have to taste to understand. Thank you for sharing this recipe!!!

Oesi
5/10/2012

Wow! Could eat this every day! Delicious. Thanks for the recipe.

Lesley
10/6/2012

This recipe was very tasty and uncomplicated to prepare. I used a dry white wine because I'm not crazy about sherry; I also used whole milk and half-n-half instead of the heavy cream, one tblsp of dried parsley (because that was what I had on hand) and garlic bread croutons....main meal with a salad....Perfect!