In the Kitchen: Oyster Stew

Chef Rich Vellante from Legal Sea Foods in Warwick is in the kitchen making Oyster Stew.

Serves 4


  • ½ pound unsalted butter
  • ¼ cup thinly sliced leeks
  • ¼ cup thinly sliced celery
  • 2 dozen shucked oysters and their liquid
  • 4 cups heavy cream
  • to taste kosher salt
  • to taste fresh ground pepper
  • 1 t chopped chives
  • 1 t chopped parsley


  1. In a sauté pan, over low heat, simmer the butter, leeks and celery until leeks soften.
  2. Add oysters with their juices to the pan.
  3. Add cream and season with salt and pepper.
  4. Keep the pan on low heat and allow the flavors to blend together as the cream warms and the oysters cook. (Approx 4 minutes) Do not boil cream.
  5. Divide between four bowls and sprinkle with chopped parsley and chives.


  • Be sure to save every drop of liquor as you open the oysters. That highly-flavored liquid will enrich and deepen the stew’s basic structure.
  • Don’t ever boil the stew. The oysters will become tough and you’ll end up with ‘bubblegum’ stew!

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