Central Avenue Oyster Bar Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
3 tablespoons of butter divided |
1/2 teaspoon of worchestershire sauce |
1/2 teaspoon of celery salt |
1/2 cup of liquid from oysters |
1/2 cup of bottled clam juice |
2 cups of milk |
dash of paprika |
Directions:
1. Drain oysters, reserving liquor.
2. Heat together 1 1/2 tablespoons of butter, worchestershire sauce, and celery salt, bring to boil.
3. Add oysters and mixed oyster and clam juice.
4. Heat until the edges begin to curl.
5. Pour in milk and heat just below the boiling point.
6. 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.
7. “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.”
8. M.F.K. Fisher (1908-1992)
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