Simple Slow Cooker Oyster Stew

Unscrubbed Oysters
Diana Rattray
Ratings (14)
  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
232 Calories
17g Fat
14g Carbs
6g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 232
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 49%
Cholesterol 46mg 15%
Sodium 687mg 30%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Protein 6g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy oyster stew recipe is made with fresh oysters, milk, butter, and seasonings. Serve with crackers and a tossed salad for a satisfying meal. 

To thicken the stew slightly, an optional flour and water slurry may be added to the stew before it's finished.

Green onions or chives may be added to the stew for extra flavor and color. See the tips and variations for more.

Ingredients

  • 2 quarts whole milk
  • 1/2 cup butter
  • 1 medium shallot
  • 2 pints fresh oysters (with their liquid)
  • 1 1/2 teaspoons salt, or to taste
  • dash cayenne pepper
  • 2 teaspoons Worcestershire sauce​
  • Optional: 1 to 2 tablespoons chopped chives or parsley, for garnish

Steps to Make It

  1. Pour the milk into crockpot; cover and cook on HIGH for 1 1/2 hours.

  2. In a saucepan over medium-low heat, melt the butter; add the minced shallot and cook for 2 minutes. Add the oysters with their liquid and reduce the heat to low. Simmer until edges of oysters curl. Add the salt, a dash of cayenne pepper, and the Worcestershire sauce.

  3. Add the oyster mixture to the hot milk. Reduce the heat to LOW and continue cooking for about 1 to 2 hours, stirring occasionally.

Tips

  • If you are working with fresh shucked oysters, make sure to save the liquids within the shells as you shuck them.

Recipe Variations

  • For a richer broth, use 1 quart of half-and-half with 1 quart of whole milk.
  • Before you simmer the oysters, add about 1/2 cup of chopped green onions to the butter in the saucepan and saute until translucent. Add the oysters and liquid and continue with the recipe.