OYSTER STEW—1825

This is by far the most decadent oyster stew I’ve come across—passed down with minor variations, from one good cook to the next. And it comes with a mighty good story about its origins.   Thomas Downing was born in 1791 on Chincoteague Island, Virginia, the son of slaves freed by a Methodist sea captain—and became one of the wealthiest men in New York City, thanks to his oystering upbringing.  He was nicknamed “The New York Oyster King”.  From street vendor, to a small oyster bar, to his famous Thomas Downing Oyster House, he was known for having the best oysters, a lavish menu and a most elegant dining room for his rich Victorian clientele.  Little did any of them know that part of the restaurant was being used as a stop on the Underground Railroad. 

• 1 full qt shucked oysters, with liquor reserved separately
• 1 ½ tblsp butter
• 1 cup heavy cream
• 3 cups whole milk, scalded
• ½ tsp fresh grated nutmeg
• A bit of cayenne pepper
• A little chopped parsley or chives, for garnish

Scald the milk in a large saucepan—heat over medium, stirring frequently, until small bubbles start to appear.  Remove pan from heat and let cool for 15 minutes.  In a large skillet, melt 1 tblsp of the butter until bubbling.  Add drained oysters and turn once, until oysters start to curl.  Pour the scalded milk over the oysters, then pour contents of skillet back into the saucepan.  Add the oyster liquor to the saucepan.  Now pour the cream into the same skillet  over medium-high heat, and boil, stirring constantly, until reduced by half—2 to 3 minutes.  Add cream, nutmeg, cayenne and salt to the oyster mixture in the saucepan and heat well, but not to boiling.  Add remaining butter, stir well and pour into four bowls— garnish with green herbs.

The Kitchen Hive