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Oyster Stew


  • 1 pint oysters
  • 4 slices bacon
  • 2 cups half and half or milk scalded
  • Celery diced
  • Onion diced
  • Paprika
  • seafood seasoning
  • Worcestershire
  • 1-2 tbsp flour


  • Cook oysters in their own liquor until edges curl.
  • Strain oysters and combine liquor with milk on stove and heat to scald but do not boil. 
  • Cook bacon until crispy reserving 1-2 tb of the grease if desired.
  • Sauté celery and onions in bacon grease or butter in soup pot until fragrant and softened. Sprinkle flour over and stir in; add milk and continue to simmer but do not boil. Stir in seasonings and oysters.
  • Ladle into bowls and garnish with chopped bacon, oyster crackers or toasted bread, seafood seasoning or paprika… whatever you want really.