Easy Oyster Stew | Wine Enthusiast
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Oysters are abundant and affordable in Seattle, and this recipe is a family favorite. Small, sweet Pacific Northwest oysters are perfect here. Larger, brinier East Coast oysters might overwhelm the delicate broth.


16 West Coast oysters
Bottled clam juice (if needed)
4 tablespoons butter
½ cup chopped celery
2 tablespoons minced shallot
2 cups half-and-half
Salt, to taste
Fresh-ground black pepper, to taste


Shuck oysters. Strain liquor to remove grit. If necessary, add clam juice to liquor to increase volume to ½ cup.

Heat butter in saucepan over medium-low heat. Add celery and shallot. Cook until tender, but not browned, about 5 minutes. Add half-and-half and oyster liquor. Reduce heat to low, and simmer 5 minutes, but don’t let boil. Transfer to blender. Purée mixture, and strain back into pot. Add oysters and heat just until edges curl, about 5 minutes. Add salt and pepper, to taste. Serves 2.

Pair It

Oak-aged Chardonnay is a natural with cream-based soups. A selection from Chile’s Limarí Valley will exhibit both richness and bright acidity, with an almost briny minerality that goes beautifully with oysters.

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