Oyster Stew
cooking.nytimes.com
Serves 4 · 2 of 5 items checked · 3 aisles
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Archive recipe
Oysters simmered in milk with butter and a little pepper, a warming supper in a bowl.
Oyster stew was a simple American dish, made from the liquor of the oysters and rich milk. It appeared on church supper tables and in the oyster houses of the eastern cities.
The dish
2 of 5 items checked
cooking.nytimes.com
Serves 4 · 2 of 5 items checked · 3 aisles
Warm the milk with the butter and a little of the oyster liquor, but do not let it boil.
Add the oysters and cook gently just until their edges begin to curl.
Season with salt and a generous grind of black pepper.
Serve at once in bowls, with oyster crackers or toast.
View a published recipe at NYT Cooking (opens in a new tab)
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