Central Avenue Oyster Bar Stew
From notyourmomma 17 years ago
- 10 minutes to make
- Serves 2
Not the Grand Central Oyster bar version, but the local St. Pete adaptation. Actually made in neat steamer pots at the old Kingfisher Restaurant, John's Pass FL. Mom adapted the recipe for home prep and we love it (only in months without the "r") I don't know if that is a old wive's tale or not, but that's what Mom said.
Ingredients
- 1 pint of oysters, freshest possible shopping list
- 3 tablespoons of butter divided shopping list
- 1/2 teaspoon of Worchestershire sauce shopping list
- 1/2 teaspoon of celery salt shopping list
- 1/2 cup of liquid from oysters shopping list
- 1/2 cup of bottled clam juice shopping list
- 2 cups of milk shopping list
- dash of paprika shopping list
How to make it
- Drain oysters, reserving liquor.
- Heat together 1 1/2 tablespoons of butter, worchestershire sauce, and celery salt, bring to boil.
- Add oysters and mixed oyster and clam juice.
- Heat until the edges begin to curl.
- Pour in milk and heat just below the boiling point.
- When ready to serve, split the reserved 3/4 tablespoon of butter between the bottom of your two bowls and ladle the stew over top. Sprinkle with a dash of paprika.
- “This is not that, and that is certainly not this, and at the same time an oyster stew is not stewed, and although they are made of the same things and even cooked almost the same way, an oyster soup should never be called a stew, nor stew soup.”
- M.F.K. Fisher (1908-1992)
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" It was excellent "