Oyster Stew so good you’ll swear you slow-cooked it (you didn’t).

If there’s one dish that tastes like pure holiday comfort, it’s Oyster Stew — silky, briny, buttery, and perfect for cold nights, dinner parties, and quiet “please don’t make me cook” evenings.
And the best part?

Our Shucked Oysters turn this classic into a zero-effort masterpiece. No shells. No mess. Just premium oysters, fresh liquor included, ready to hit the pot.

Our fave recipe is from Nils Bernstein's The Joy of Oysters, quick, creamy, and wildly impressive. Your guests don’t need to know how
easy it actually is.

Oyster Stew (Serves 4)

24 (about 1 pint) shucked oysters (save the liquor)

Bottled clam juice, as needed

4 T unsalted butter

1/2 cup chopped celery

1/4 cup minced shallots

2 cups whole milk

2 cups half-and-half

Sea salt, as needed

Oyster crackers for serving

In a liquid measuring cup, use the shucked oyster liquor to make 1 cup. If not enough, supplement with clam juice or use 2 pints of shucked oysters.

In a saucepan or Dutch oven, melt the butter over medium heat, adding the celery and shallots. Cook until vegetables are translucent but not browned, about 5 minutes. 

Reduce the heat to low, add the oyster liquor, half-and-half, milk, and simmer for 10 minutes.

Pour the mixture through a fine-mesh strainer into a bowl, then return to the pot, retaining the solids in the strainer. Add the oysters to the pot and warm over low heat until the oysters are plump and their edges curl, about 5 minutes. Be careful not to let the soup boil, because it may curdle. Taste and add salt. Serve immediately with crackers or crust bread or as an elegant starter to your holiday meal.