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20 minute dinner recipes

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Maryland Oyster Stew


From EatingWell:  November/December 2013

This delicate oyster soup recipe sets the tone for celebration at any meal. We made this stew healthier by primarily using low-fat milk and increasing the amount of vegetables. Don’t worry about shucking the oysters—most supermarket seafood departments carry shucked oysters. Serve with crusty bread to sop up all the delicious bits at the bottom of the bowl.

12 servings, about 3/4 cup each | Active Time: 45 minutes | Total Time: 45 minutes



  1. Heat butter in a large saucepan over medium heat until melted. Add onion and diced celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.
  2. Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.
  3. Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.
  4. Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.


Per serving : 147 Calories; 9 g Fat; 5 g Sat; 2 g Mono; 44 mg Cholesterol; 11 g Carbohydrates; 7 g Protein; 1 g Fiber; 250 mg Sodium; 281 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1/2 lowfat milk, 1/2 lean meat, 1 1/2 fat

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