top of page
Jim Nash’s Simple But Oh So Good Oyster Stew



Serves 4

Takes about 15 minutes




1 quart half-and-half

½ cup butter

3-4 TBS minced shallots

1-2 cups minced celery

1 large potato (he suggests Yukon Gold) cut into small pieces, about the same size as the cut-up celery

1 to 1.5 pints shucked oysters








Step 1


Melt butter in a large skillet over medium heat. 


Step 2


Sauté shallots, celery, potato until soft but not soggy


Step 3


Put half and half in a large pot with medium high heat. Mix in the celery-shallots-and potatoes.


Step 4


When the mixture is close to boiling add 24 oz. or so of fresh undrained shucked oysters and their liquid


Step 5


Season to taste with salt, pepper, cayenne. Jim prefers white pepper.


Step 6


When the oysters curl after a few minutes, it’s ready to serve.


He adds parsley from his garden on top to add a little color and flavor. 


“I hope you enjoy this as much as I enjoy your oysters!”



Jim Nash is a Chevy Chase farmers’ market habitué

bottom of page