Consider the Oyster Stew

September 7, 2016

As with all iconic dishes, there’s been a lot of nonsense written about The Grand Central Oyster Bar’s fabulous stew.  Googling around I came up with a dozen different recipes.  One actually calls for milk instead of cream!

This recipe, from the September 1977 issue of Gourmet (cover below), is the real deal.


If you’re not prepared to consume a half cup of cream, this is not the dish for you.  But those of us rejoicing in the return of the r months, well, we are the walrus.



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  • Moe says:

    That recipe sounds outstandingly excellent. Thank you for sharing and it’s nice to finally have the real thing instead of other peoples guesses. Have a great day Ruth!!!!!

  • Kate Donegan says:

    Oh Thank You! This is happening very soon.

  • Lynn says:

    I grew up 20 miles from the Gulf of Mexico. A gallon of oysters in the refrigerator was not unusual. We all ate them raw with our Dad. Mama made her oyster stew with milk. She finely chopped onions and celery and sautéed those in butter then added the rest. Certainly clam juice was never used.
    Thank you. Love your articles always.

  • Gerlinde says:

    I love to watch them prepare the oyster stew. Thank you for sharing the original recipe.

  • Christmas Eve childhood memories in my mind always include my Mother’s amazing oyster stew, which was made with milk and finely minced onion; a revelation! Ruth, this version will now be included on my Christmas Eve table.


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