Oyster Stew

By: Hannah Lee Leidy
Photo by Jennifer Hitchcock

Whether you’re looking for an easy, low-stress dinner during the week or just something you can leave to simmer in the background, find warmth and comfort in this bowl of oyster stew. With just four steps, this mouthwatering seafood stew is a go-to meal during winters on the coast, whether you use oysters from the Lowcountry, Virginia, or New England. The aroma of melted butter and minced garlic is likely to get you in just the mood to curl up with a big bowl and a soft blanket. The addition of Worcestershire sauce adds smoky umami flavors that match the briny oysters and bacon bits.

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6 Servings

  • 4 tablespoons unsalted butter
  • 1 tablespoon garlic, minced
  • 1 cup yellow onion, chopped
  • 1 cup Yukon gold potatoes, peeled, diced, and cooked
  • 1 cup leeks, diced
  • 1 cup clam juice
  • 1¼ cups heavy cream
  • 36 oysters, shucked
  • 2 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • 4 tablespoons parsley, chopped
  • 4 tablespoons applewood-smoked bacon, cooked and diced
  1. Melt the butter in a 4-quart heavy-bottomed saucepan over medium heat. Add garlic, onion, potatoes, and leeks. Cook for 3 minutes.
  2. Add clam juice and bring to a boil. Add heavy cream and bring to a boil again.
  3. Reduce heat to medium and add oysters. Simmer oysters until the edges curl up slightly and plump a little, 1−2 minutes.
  4. Stir in Worcestershire and season with salt and pepper to taste. Garnish with parsley and bacon and serve.
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