|Place of origin||United States|
|Main ingredients||Oysters, cream, sometimes mushrooms or chives|
There have been a number of different explanations offered for oyster stew being traditionally consumed on Christmas Eve. Bill Neal suggests that before the acceptance of refrigerated food transport, sufficient cold weather for shipping was not guaranteed before December, and so "Far from the coast, oysters became a symbol of the arrival of the winter holiday season, appearing in the markets by Christmas Eve and on tables that night as oyster stew. Stephanie Butler, however, gives an alternate explanation: Irish Catholic immigrants would not eat meat on Christmas Eve, and were used to eating stew made with ling instead. Butler suggests that "oysters taste pretty similar to dried ling: they're salty, briny and can be quite chewy. The ling stew recipe was quickly adapted for oysters."
- Clam chowder
- Cream of mushroom soup
- Gulgukbap, Korean oyster soup
- List of Christmas dishes
- List of stews
- Lawrence, Marie W. (2011). The Farmer's Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and More. Skyhorse Publishing. p. 334. ISBN 9781616083809. Retrieved 20 November 2016.
- Bussemer, Dorothy L. (2009). "Oyster Stew with Mother". In Szymanski, Helen (ed.). Christmas Traditions: True Stories that Celebrate the Spirit of the Season. Adams Media. p. 111. ISBN 9781440513497. Retrieved 20 November 2016.
- Neal, Bill (2009). Bill Neal's Southern Cooking. University of North Carolina Press. p. 14. ISBN 9780807889589. Retrieved 20 November 2016.
- Butler, Stephanie. "Oyster Stew on Christmas Eve: An American Tradition". History.com. Retrieved 20 November 2016.
- Gallary, Christine. "What Are Oyster Crackers (And How Did They Get Their Name)?". The Kitchn. Retrieved 20 November 2016.
- Sweeney, Philip (1993). The Gambia and Senegal. Insight Guides. APA. p. 107. OCLC 441021492.