Oyster Stew with Rosemary Croutons

Oyster Stew with Rosemary Croutons

Here's a thick, rich, and comforting stew that will warm you up after holiday shopping.

Oxmoor House JUNE 2006

  • Yield: 10 1/2 cups
  • Cook time:22 Minutes
  • Prep time:12 Minutes


  • 2 bacon slices, diced
  • 1 cup finely diced celery
  • 1 cup finely diced onion
  • 1/2 cup vermouth
  • 2 pints fresh oysters, undrained
  • 2 tablespoons all-purpose flour
  • 2 (8-ounce) bottles clam juice
  • 3 cups half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • Rosemary Croutons


Cook first 3 ingredients in a Dutch oven over medium heat 12 minutes or until onion and celery are tender. Add vermouth, and simmer 1 minute. Add oysters.

Whisk together flour and clam juice in a small bowl; whisk into soup. Bring to a simmer over medium heat. Simmer 1 minute or until oyster edges begin to curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook over medium-low heat until thoroughly heated. (Do not boil.) Serve with Rosemary Croutons.

Fix it Faster: Use prechopped fresh celery and onion that's now available in most grocery store produce departments.


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Oyster Stew with Rosemary Croutons recipe