As with many American classics, the origins of oyster stew are obscure. Native Americans supposedly taught settlers how to make the dish, but dairy products were not part of their diet. Chesapeake Bay residents would probably scoff at New Englanders and call the concoction their own. When seeking out an authentic version, remember that geography is no guarantee of quality. My brother-in-law, who has lived in and around Boston his entire life, makes the worst oyster stew I’ve ever tasted. By contrast, many aficionados believe that the definitive rendering may be found at the Grand Central Oyster Bar in Manhattan, where it's referred to as an oyster pan roast.
First, understand this: There is nothing wrong with using pre-shucked, pasteurized oysters. They are fresh, and the liquor (essential for flavor) is preserved with them. While it’s wonderful to have your own fishing boat and shuck the oysters directly into the stew, most of us aren’t in that position. You don’t need your own cattle farm to enjoy a good steak, either.
The concept of this dish likely goes back to a time when shellfish were both cheap and plentiful, so don’t skimp on the oysters---life is short, and six per person is laughable. Allow at least one dozen per head. If possible, make the dish to order, and remember that some of the more aggressive components (Old Bay, Tabasco, Worcestershire) are essential for imparting a savory edge to the stew.
Here is my recipe. It’s an amalgam of the dozens out there, and it has been thoroughly tested. It may not be definitive, but I guarantee it (as Joe Namath used to say):
Simmer celery and onions in butter until tender, add Worcestershire sauce, Old Bay, Tabasco and oysters, with their juice. Heat just until oysters begin to curl. Add milk. Season with Sherry, if desired. Serve steaming in bowls, garnished with paprika and toast rounds.
Serving Size: 4 appetizers or 2 entrees
Portions of this article first appeared on palmbeachillustrated.com
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