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This Low Carb and Gluten-Free Oyster Stew delivers all of the flavors of the traditional Christmas or New Year's Eve oyster stew that you are craving!
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Well folks, it's the last blog post before Christmas, and I can hardly believe it's already here! But let's focus on the wins - I've got all my shopping done, even if I still have presents to wrap, food to prep, and cleaning to do.
On the bright side, I'm looking forward to indulging in a bowl of my delicious low-carb oyster stew tomorrow, and reminiscing about all the wonderful memories it brings. This stew is a special holiday tradition in my family, inspired by my grandmother's recipe that she used to make every Christmas Eve (and sometimes for New Year's too!).
As a child, I always looked forward to it, with its rich and creamy texture that signaled the official start of the holiday season. And now, I've put my own low-carb spin on it, so I can enjoy it guilt-free. Stay tuned for the recipe, and have a happy holiday season, everyone!
🥘Low Carb Oyster Stew Ingredients
The ingredients for this Low Carb Oyster Stew are pretty minimal. Just a few pantry staples, some clams, wine, cream, and fresh herbs!
Detailed measurements can be found on the printable recipe card at the bottom of the page.
- Onion powder
- Garlic powder
- Celery salt
- Cayenne pepper
- White pepper
- Dry white wine
- Heavy cream
- Fresh thyme
🔪Low Carb Oyster Stew Instructions
This is a quick breakdown of a few steps involved in making Low Carb Oyster Stew. You will find the full directions in the recipe card at the bottom of the post.
Over medium heat, in a large heavy-bottomed pot, melt butter. Add the oysters and cook for 3 or 4 minutes or until they begin to firm up.
Add the seasonings and then white wine and bring to a simmer.
Add the reserved oyster liquid + enough water to equal 2 cups, of heavy cream, and thyme.
Remove from the heat, remove thyme sprig, taste, and adjust seasoning if needed. Serve topped with a sprinkle of paprika for color.
You really don't need any special equipment for this recipe, just a strainer, measuring cups and spoons, and a good heavy-bottomed soup pot or Dutch oven. Get my trusty soup pot here.
Store any leftovers in an airtight container in the fridge for up to 3 days.
You can also freeze the leftovers for up to 1 month.
Make sure you save the water/liquor from the oysters, it adds SO much flavor!
FAQ about Low Carb Oyster Stew
Well, first let me say that this works best with fresh oysters because they have more flavor, as well as they come in their "liquor". But, I have been known to make this with cooked oysters in a pinch. I used clam juice for the liquid you could get from the fresh oysters. It wasn't the same, but it did calm my craving.
Yes, I have subbed coconut milk, the canned kind, for the heavy cream when serving this to dairy-free peeps.
Yes, I freeze my soups in 16 or 32-ounce reusable containers. You can freeze this oyster stew for up to 1 month. Thaw in the refrigerator overnight and reheat it slowly in a saucepot over low heat.
These are my favorite dishes to serve with Low Carb & Gluten-Free Oyster Stew: Perfect Roast Turkey or Herbed Beef Tenderloin Roast (for your holiday menus), or this Maple Mustard Turkey Breast for a delicious everyday meal.
Oyster Stew (Low Carb & Gluten-Free)
- 4 tablespoons unsalted butter
- 16 ounces oysters shucked in water
- 1 tablespoon organic onion powder
- 1/4 teaspoon organic garlic powder
- 1 teaspoon organic celery salt
- 1/4 teaspoon organic ground cayenne pepper
- 1/4 teaspoon organic paprika
- 1/4 teaspoon white pepper
- 1 cup dry white wine ** See notes
- 3 cups heavy cream
- 1 sprig fresh thyme
- Drain oysters, reserving the liquid. If your oysters are large you can chop them into smaller bite-sized pieces.
- Over medium heat, in a large heavy-bottomed pot, melt butter
- Add oysters and cook for 3 or 4 minutes or until they begin to firm up.
- Add the seasonings and then white wine and bring to a simmer.
- Add the reserved oyster liquid + enough water to equal 2 cups, heavy cream, and thyme.
- Cover and bring to a simmer cooking for 5 minutes.
- Remove from the heat, remove thyme sprig, taste, and adjust seasoning if needed.
- Serve topped with a sprinkle of paprika for color.
- We also like to top with these if you are craving crackers.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Do not use the same utensils on cooked food, that previously touched raw meat or seafood
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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