Maryland Oyster Stew

Maryland Oyster Stew

2 Reviews
From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 12 servings

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  • 3 tablespoons butter
  • 2 cups diced white onion
  • 1 cup diced celery, plus ¼ cup chopped celery leaves, divided
  • 2 pints shucked oysters, liquid reserved
  • ¾ teaspoon kosher salt
  • ½ teaspoon paprika
  • 3½ cups low-fat milk
  • ½ cup heavy cream
  • 3 dashes hot sauce
  • Freshly ground pepper to taste
  • 2 tablespoons snipped fresh chives


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  • Ready In

  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.
  • To make ahead: Prepare through Step 3, cover and hold for up to 1 hour or refrigerate stew and oysters separately for up to 1 day. To serve, reheat and finish with Step 4.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 147 calories; 8 g fat(5 g sat); 1 g fiber; 11 g carbohydrates; 7 g protein; 28 mcg folate; 41 mg cholesterol; 5 g sugars; 0 g added sugars; 607 IU vitamin A; 8 mg vitamin C; 142 mg calcium; 5 mg iron; 299 mg sodium; 283 mg potassium
  • Nutrition Bonus: Iron (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ lean protein, ½ low-fat milk, ½ vegetable

Reviews 2

November 19, 2017
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By: terridigby
So it may not be "authentic" Maryland Oyster Stew, it was not bad. I used fat free milk and cut the oysters in to small, spoon size, pieces. I did have to add more Tabasco as it tasted a little bland. But it is a good addition to Eating Well. (After all this website is not about Eating Bad.)
April 08, 2014
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By: EatingWell User
this is not traditional Maryland Oyster Stew. C'mon, anybody can tell you that paprika and hot sauce have no place in a traditional Maryland Oyster Stew. I'm from Maryland, and I can tell you that's just not authentic. Maryland Oyster stew is white with just a hint of gold, which comes from saffron. Red oyster stew is not something that anybody from Maryland would eat. Additionally, you don't put milk in the stew. Cream only. Sometimes you have to tell the doctor to go to hell, calories and cholesterol be dammed. Eat it right or don't eat it at all. After all, its a treat, you don't eat it every day. Pros: Well, it does have oysters and cream. Cons: Hot sauce and paprika are not part of a traditional Maryland stew.
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