🦪 Atlantic Oyster Stew with Sherry & Cream

A briny, buttery East Coast classic with a refined sherry finish.

🧂 Ingredients (Serves 4)

  • 1 pint fresh shucked Atlantic oysters (with liquor)
  • 3 tbsp unsalted butter
  • 1 small shallot or sweet onion, finely diced
  • 1 small rib celery, finely diced
  • 1 small garlic clove, minced
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ cup dry sherry
  • 1 tsp Old Bay or celery salt
  • Fresh cracked black pepper
  • Flat-leaf parsley or chives, for garnish
  • Optional: pinch of cayenne or smoked paprika
  • Optional: splash of hot sauce

🔥 Instructions

  1. Sauté aromatics:
    In a heavy-bottomed pot, melt butter over medium heat. Add shallots and celery, sauté until translucent (3–4 min). Stir in garlic for 30 seconds.

  2. Add oysters:
    Pour in oysters with their liquor. Simmer gently just until edges curl (~2–3 minutes). Don’t overcook.

  3. Build the base:
    Reduce heat to low. Stir in milk, cream, Old Bay, pepper, and optional cayenne. Warm through slowly — avoid boiling.

  4. Finish with sherry:
    Just before serving, stir in dry sherry and taste. Adjust seasoning as needed. Ladle into warm bowls.

  5. Garnish and serve:
    Top with chopped parsley or chives. Serve with buttered saltines, oyster crackers, or toasted sourdough.

🌊 Atlantic Vibes Tip

Add a splash of clam juice or a dash of seaweed flakes for a deeper oceanic note.
Pair with: a chilled Chardonnay or crisp pilsner for that dockside finish.