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Pacific Oyster Stew in white bowl on wooden board with silver spoon

Pacific Oyster Stew

Pacific Oyster Stew is rich and buttery. A simple and delicious way to enjoy oysters.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 310 kcal
Author Sandy Clifton


  • 2 pints Raw Shucked Pacific Oysters small
  • 5 cup Whole Milk
  • 1/4 cup Butter
  • 1/2 tsp Salt plus more to season
  • 1/4 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • Dash of Garlic Powder
  • Dash of Onion Powder


Using 2 Separate Pots:

  1. In one pot: Heat oysters in their liquor with 1/2 tsp salt until they plump. Don't boil.

  2. In the second Pot: Heat milk until just scalded, stirring occasionally.

  3. Remove oysters using a slotted spoon, and add to the scalded milk. Once all of the oysters are removed, carefully pour the liquor into the milk, stopping just before the end so as not to get any sand or shell debris that may have collected on the bottom of the pot.

  4. Add the butter and seasonings.

  5. Stirring occasionally, heat just to boiling point and remove from heat.

  6. Adjust seasonings, add more salt & pepper to taste.

  7. Serve immediately.

  8. Garnish with a pat of butter, and your choice of chives, parsley, and cracked black pepper.

Recipe Notes

Canned or jarred oysters may be used.