A unique formula with fresh oysters processed using fresh milk and butter. Great for chilly evenings and excellent for special Thanksgiving, Christmas breakfast or brunch entertaining.
The origins of oyster stew date back more than 150 years to the days of the California Gold Rush. Smooth and savory oyster stew remained a staple among Northwest shellfish growers and oyster lovers long after California’s gold fever subsided.
It was not until the 1950’s, when Willapa Bay, WA resident Ed Gruble began marketing canned oyster stew that his flavorful regional dish became a true household word. In 1952 Gruble founded the Willapa Bay Oyster Company. “The balance of oysters, oyster nectar, milk and seasoning had to be just right to please the public,” says Gruble. Soon Grumble’s cannery oyster stew became the nation’s number one oyster stew.