The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Amen’s Traditional Oyster Stew


3 tablespoons butter

¼ onion, diced small

1 stalk celery, diced small

1 garlic clove, minced

3 tablespoons flour

¼ cup white wine

¼ teaspoon thyme, fresh

3½ cups heavy cream

6 oysters, shucked with liquid reserved

Salt and pepper to taste


  1. In a medium stockpot, sauté onion, celery, and garlic over medium-low heat in butter until soft—about 3 minutes.
  2. Add flour and stir until light brown. Add wine and reserved oyster liquor and cook one minute.
  3. Add remaining ingredients, except the oysters, and reduce heat to low. Cook soup for 10 minutes, stirring occasionally.
  4. Add oysters and cook for 1 minute. Salt and pepper to taste and serve immediately.
Print Recipe