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Oyster Stew

Oyster Stew
This Recipe Is:

WebMD Recipe from EatingWell.com

This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with Caviar Toasts: Dollop toasted slices of baguette with 1 teaspoon sour cream, 1/2 teaspoon caviar and a sprinkle of herbs. Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments and red onion tossed with vinaigrette.

Ingredients
Prep: 45 minutes | Total Time: 45 minutes
  • 3 slices
    bacon
  • 2 teaspoons
    canola oil
  • 2 cups
    diced onion
  • 1 cup
    diced celery
  • 1/4 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
  • 1/2 cup
    dry white wine
  • 2 8-ounce bottles
    clam juice, (see Notes)
  • 1 1/2 cups
    water, divided
  • 1 pound
    baby or new potatoes, cut into bite-size chunks
  • 3 tablespoons
    all-purpose flour
  • 1 pound
    shucked oysters, (see Notes), drained and chopped into bite-size pieces
  • 1/2 cup
    light cream
  • 2 tablespoons
    chopped fresh herbs, such as dill and chives
Instructions
  1. Cook bacon in a large soup pot over medium heat, turning often, until crispy, 5 to 7 minutes. Drain on a plate lined with a paper towel. When cool, chop the bacon and set aside.
  2. Wipe out the pot; add oil heat over medium heat. Add onion, celery, salt and pepper and cook, stirring often, until the vegetables start to soften and brown slightly, about 2 minutes. Pour in wine, increase heat to medium-high and cook, scraping up any browned bits, until the wine is evaporated, 1 to 3 minutes. Add clam juice, 1 cup water and potatoes; cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
  3. Whisk the remaining 1/2 cup water with flour until smooth and stir into the stew. Return to a simmer over medium-high heat, stirring constantly. Cook, stirring, until thickened, about 1 minute.
  4. Stir in oysters, cream and herbs; return to a simmer and immediately remove from the heat. Let stand for 5 minutes to finish cooking the oysters. Serve sprinkled with the reserved bacon.

 

Tip

Notes: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket. 

Look for shucked oysters by the pound at the seafood counter or packed in plastic containers in the seafood department of most supermarkets. If your oysters are prepacked, be sure to look at the drained weight on the label—we needed to buy three 8-ounce containers to get 1 pound of drained shucked oysters.

Nutritional Information

Makes: 6 servings, about 1 1/3 cups each
  • Calories222
  • Fat8 g
    • Saturated fat3 g
  • Cholesterol38 g
  • Carbohydrates26 g
    • Dietary fiber3 g
  • Protein9 g
  • Sodium426 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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