Steamy Oyster Stew

This elegant and satisfying stew is lovely enough for entertaining. For an even richer stew, top each bowl with a pat of butter.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. unsalted butter
  • 1 Tbsp. minced shallots
  • 2 Tbsp. wheat-free Worcestershire sauce
  • 1 cup bottled clam juice
  • 2 Tbsp. cornstarch mixed
  • 3 Tbsp. cold water
  • ⅛ tsp. cayenne pepper
  • 1 quart shucked oysters, drained
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¼ tsp. celery salt


  • Mix the butter, shallots, Worcestershire, and clam juice together in a saucepan over medium heat for 3–4 minutes.
  • In a small bowl, combine cornstarch and water. Add to shallot mixture and whisk to combine. Add the cayenne pepper, oysters, milk, and heavy cream.
  • Heat carefully over low heat until quite thick, stirring frequently for about 10 minutes.
  • Just before serving, sprinkle with celery salt.