Cooking From Memory ~ A Recipe Journal

Oyster Stew

626-115_oyster_stew_300Nothing says “Christmas… or New Years Eve Dinner” quite like oyster stew.

At least in our home. 

Well, okay, at least in the home in which I grew up.

Oh, all right… probably just for my parents.

While certainly not for everyone, and certainly not for the faint of heart, the aroma of oyster stew wafting through the house together with the fragrance of Christmas candles and a live Christmas tree–hanging on for dear life, conjours up images and memories of Christmas and New Years past for many. This recipe and many like it are simply part of “The Story” of Christmas and New Years that many people share each year.

Always use the freshest oysters you can find. And always use—what else: oyster crackers.


  • ¼ cup onion, minced
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/8 teaspoon celery salt
  • 2 Tablespoons fresh parsley, finely minced
  • Oyster juice and milk to equal one cup
  • 2 cups hot milk
  • 1 – 2 pints small or extra small oysters
  • Oyster Crackers
  • Fresh chives, minced
  • Paprika


Sauté onion in the butter until the onion is tender. Stir in the flour, salt, white pepper, celery salt and parsley. Cook until smooth–even bubbly and hot being very careful not to boil. Remove from heat. Gradually stir in the 1 cup mixture of oyster juice and milk. Stir in the remaining 2 cups hot milk. Return to heat and bring up to temperature stirring constantly. Blend in 1 – 2 pints small or extra small oysters. Heat through until oysters curl around the edges. Garnish with fresh chives and paprika. Serve hot with oyster crackers.

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