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  • Writer's pictureTommy Centola

Oyster Soup from Chez Helene

Updated: Mar 21, 2021

4oz Butter

4oz Flour

1/2  gallon Oysters, drained (reserve liquor)

1/4 gallon Clam Juice

1/2 cup Green Onions, finely chopped

1/2 teaspoon Garlic, finely chopped

1/2 cup Celery, finely chopped

1/2 cup Parsley, finely chopped

1 Bay Leaf

1/2 teaspoon Lea and Perrin Worcestershire suace

Salt and pepper

To reserve oyster liquor, add enough clam juice to male one gallon of liquid, then bring to a boil in separate pot and keep warm. Next, gently saute in a large pot green onion, celery, and garlic in butter for 3 minutes. Add flour and saute 3 minutes more. Add to the pot the hot oyster liquor, bay leaves, Lea and Perrin sauce and whip for 2 minutes. Bring to a boil, then reduce to a simmer.  Simmer for 30 minutes, then add drained oysters and simmer 15 minutes more. Add salt and pepper to taste. Sprinkle chopped parsley on each serving.  Serves 6 to 8


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