No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Phil Harris's Oyster Stew

  • Yield: 6 cups, 4 first-course servings


  • 1/2 cup diced peeled boiling potatoes
  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 2 pints freshly shucked oysters with their liquor, the liquor drained off and reserved
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 28 turns freshly ground black pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup heavy cream
  • 2 green onions or scallions, finely minced
  • 2 tablespoons unsalted butter


  • In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
  • Heat the oil in a large skillet over high heat. Add the onions and sautÈ for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more.
  • Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black pepper, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
  • Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, for about 2 minutes. Stay with it to be sure that oysters donít overcook.
  • To serve, ladle 1 1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper. Serve, Louisiana style, with hot mini-biscuits.