Grandpa's Oyster Stew

Grandpa's Oyster Stew

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Madden Surbaugh 0

"Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew."
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35 m servings 806 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 806 kcal
  • 40%
  • Fat:
  • 51.8 g
  • 80%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 1148 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  2. Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  3. Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  4. Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  5. Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.


  • Cook's Note:
  • If using canned oysters, drain the oysters over a bowl to collect the liquid. Use this liquid in place of oyster liquor.



This is my first time making oyster soup and most likely not my last. I love the flavors and the simplicity of this soup. Probably one of the best seafood soups out there. I used a 16 oz bag of ...

Wow! Could eat this every day! Delicious. Thanks for the recipe.

This recipe was very tasty and uncomplicated to prepare. I used a dry white wine because I'm not crazy about sherry; I also used whole milk and half-n-half instead of the heavy cream, one tblsp ...

Love this. Oyster stew is a Christmas Eve tradition in our house too. I put a splash of worchestershire and tabasco sauce in mine.

We loved this! I had been using a recipe out of a cookbook and decided to give this one a try. I don't know Grandpa - but his oyster stew is fabulous! Two of us ate every last drop! We had fre...

I made this for Christmas and it was a HUGE hit. We had a lot of oyster liquor, and I did not think we would use it all, but I really did end up needing it. I added a little bit of Old Bay but ...

I tried this recipe to use up the lightly cooked oysters left over from a New Year's oyster roast, and it was wonderful! I threw in a few small dried red chilis with the shallots (comparable to ...

Amazing just the way it is! My only change was a small dollop of butter on top at the time of serving and before putting on the paprika and sprinkling of parsley. Just amazing.....thank you

Really like the addition of sherry to seafood. Simple, but on the elegant side, too. I added a stalk of celery, minced.

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