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Champagne Oyster Stew

Serves 6




1 tablespoon unsalted butter

4 shallots, minced

1 ½ cups champagne or other sparkling wine

One pint shucked oysters

32 ounces clam juice

1 cup half-and-half


For the garnish:

4 teaspoons minced fresh chives

4 teaspoons chopped fresh chervil or parsley

Fresh ground white pepper to taste






Step 1


Melt butter in a large sauté pan and add shallots.  Cook briefly, not allowing them to color.


Step 2


Add the wine and gently boil over medium-high heat to reduce by two-thirds.


Step 3


Add clam juice and simmer to reduce by half.


Step 4


Add half-and-half and reduce until slightly thickened.


Step 5


Add oysters and poach until they are just barely heated, about 3 minutes.  Do not let the soup boil.


Step 6


Spoon into warm, shallow bowls and sprinkle with the fresh herbs and white pepper.




Adapted by Judy Stein from “The Best American Recipes 1999” by Fran McCullough and Suzanne Hamlin

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