Alaska Shellfish Growers Association - Jakolof Bay Oyster Stew

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Jakolof Bay Oyster Stew

Jakolof Bay Oyster Stew

27 Aug 2026 4:08 PM | ASGA ED (Administrator)

A warm, simple stew that lets the oysters do the talking — ready in about 30 minutes.

Ingredients

24 shucked oysters, liquor reserved
1 cup clam juice, to top off the liquor
4 tbsp butter
1/2 cup celery, chopped
1/4 cup shallots, chopped
2 cup heavy cream
2 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
1 pinch paprika, for finishing
1 cup oyster crackers, for serving

Instructions

1. Shuck 24 shucked oysters, liquor reserved into a bowl, keeping the liquor. Rinse the oysters in their own liquor so any shell bits sink to the bottom, then set the oysters aside. Strain the liquor, discard the grit, and add 1 cup clam juice, to top off the liquor to bring it to 1 cup total.

2. Melt 4 tbsp butter over medium heat. Add 1/2 cup celery, chopped and 1/4 cup shallots, chopped and cook until translucent, not browned.

3. Pour in the reserved liquor and clam juice mixture and let it come to a gentle simmer for a couple minutes to bring the flavors together.

4. Reduce heat to low. Stir in 2 cup heavy cream and 2 cup whole milk and simmer gently — do not let it boil, or it may curdle.

5. Add 24 shucked oysters, liquor reserved back in and warm gently on low until the edges just curl. Still no boiling.

6. Season with 1/2 tsp salt, 1/4 tsp black pepper, and a dusting of 1 pinch paprika, for finishing. Ladle hot, with 1 cup oyster crackers, for serving on the side if you like.

Notes
Serves about 4 as a rich starter-sized bowl (6 oysters each). If your oysters run light on liquor, top off with a bit more clam juice rather than water — you want the ocean flavor up front. A small splash of sherry or a dash of Worcestershire at the end is a nice classic touch if you want to dress it up, but it’s just as good without.

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