Total Time
Prep 10 mins
Cook 20 mins

Don't let the list of ingredients intimidate you - this actually goes together very quickly and makes a perfect last minute hearty and satisfying dinner.

Ingredients Nutrition


  1. Sauté diced bacon in a non-stick soup pot over low heat until rendered.
  2. Add butter and heat until melted.
  3. Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
  4. Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
  5. Cook, whisking steadily, for several minutes.
  6. Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
  7. Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
  8. Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
  9. Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
  10. Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.
Most Helpful

5 5

Way to go, Sherri!! Great recipe, and so easy to make. Would have been good the way you submitted, but instead of bacon, I used some leftover ham (from Easter), [cubed]; and 2 medium potatoes [cubed]. Then garnished with 3 sliced scallions. Yummy! My husband loved it, too.

5 5

This is so delicious! I made a half-recipe and followed it very closely. I substituted sake for the dry sherry and left out the parsley (didn't have it). I never really liked oyster stew before because it was too bland. But this is SO GOOD. I will make this again. Thanks for posting.

4 5

Wow this is steps way above my normal oyster stew recipe. My family loved this. The bacon in it had me concerned it would overpower the oyster flavor.....not so. this is my new Christmas Eve soup from now on. thank you for sharing your recipe.