Oyster Stew

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 4 tablespoons (½ stick) butter
  • 1 onion, finely minced
  • cup finely minced celery
  • 2 cups milk
  • 2 cups heavy cream
  • 2 cups shucked oysters (purchased in a pint container)
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce, or to taste
  • Salt and freshly ground black pepper to taste
  • Celery salt (optional)


  1. Heat the butter in a 2-quart saucepan and cook the onion and celery until onion is translucent. Add the milk and cream and bring barely to a boil.

  2. Add the undrained oysters and return just to a boil. When the oysters start to curl at the edges, which they should do almost immediately, remove the stew from the heat. Add the cayenne pepper, Worcestershire sauce, salt, and pepper and serve at once in hot plates. Add a dash of celery salt, if desired, to each serving. Serve with hot buttered toast.