How to Make Oyster Stew Using Canned Oysters


Briny oysters in a creamy broth is a rich and satisfying dish, but time-consuming if you use oysters in the shell. Use water-packed canned oysters and you'll not only save time but also the arduous job of prying open those tricky bivalves. Serve the oyster stew with a crisp green salad for crunch and artisan bread to mop up every drop of the broth.

Things You'll Need

  • Aromatics
  • Bowl
  • Butter
  • Pot
  • Canned oysters packed in water
  • Flour
  • Milk, cream or half and half
  • Choose aromatics like onions, leeks, shallots and celery, and chop them into 1/2-inch dice. You could also julienne them into matchstick-size pieces. Set aside in a bowl.

  • Put several pats of butter into a large pot, then turn the heat to medium. Wait until the butter melts and begins to bubble around the edges. Then, add the aromatics and cook for a few minutes, or until they have softened.

  • Open the cans of oysters. You'll need about one 8-ounce can of oysters for every 2 to 3 servings of stew. Chop the oysters if you like and add them to the pot with the liquid in the can.

  • Add milk, half and half or cream, or a combination of milk and half and half, to the pot. You'll need about 1 cup of dairy for every serving. Heat the mixture until it begins to steam. You may see tiny bubbles around the perimeter of the pan, but the milk shouldn't boil.

  • Salt and pepper to taste. Garnish with chopped chives, scallions or dill.

Tips & Warnings

  • Half-and-half and cream make for a richer stew, but add calories and fat. If you're watching your calorie intake, use 2-percent milk instead.
  • If the can bulges or the oysters smell even a little off when you open the can, don't use them.

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