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New York Oyster Stew

chef.camargo's picture
Ingredients
  Butter 16 Teaspoon (4 Tablespoons Plus 4 Teaspoons)
  Worcestershire sauce 2 Teaspoon
  Paprika 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Oysters 24 , shucked and drained, with 1 cup of their liquor strained and reserved (2 Dozens)
  Light cream 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a heavy 2- to 3-quart saucepan, melt 4 tablespoons of the butter over moderate heat and stir in the Worcestershire, paprika, celery salt and salt.
2. Add the oysters and oyster liquor and bring to a boil over high heat.
3. Reduce the heat to low and stir in the cream and milk.
4. Stirring gently, cook for 2 or 3 minutes longer, until the oysters plump up and their edges begin to curl.
5. Then taste for seasoning.

SERVING
6. In each of four heated soup plates, place a teaspoon of the remaining butter ladle in the oyster stew and serve at once.

TIP
Traditionally the stew is accompanied by oyster crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 462 Calories from Fat 287

% Daily Value*

Total Fat 32 g50%

Saturated Fat 17.9 g89.7%

Trans Fat 0 g

Cholesterol 207.5 mg69.2%

Sodium 982.4 mg40.9%

Total Carbohydrates 16 g5.4%

Dietary Fiber 0.47 g1.9%

Sugars 1.9 g

Protein 26 g52.4%

Vitamin A 43.7% Vitamin C 36.6%

Calcium 8.3% Iron 75.4%

*Based on a 2000 Calorie diet

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New York Oyster Stew Recipe