• 1 quart shucked oysters
  • 1 large onion
  • 1/2 pound diced bacon
  • Vermouth
  • Evaporated milk


  1. Brown bacon in pan.

    Oyster Stew

  2. Once brown, add onions.  Once onions are translucent and start to get a little color, add oysters and liquid from jar.
  3. Cook until oyster gills start to look like ruffles.
  4. Add the vermouth and remove from heat.


  5. Once cooled a little, add the evaporated milk and serve.

    Oyster Stew

Note: Whole milk, 1/2 and 1/2 or whipping cream could be used in the place of evaporated milk.

Written by Kristen Cockrell

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