GRAND CENTRAL OYSTER BAR’S OYSTER STEW (1 serving)

This famous soup has been a standard at the Oyster Bar in New York City’s Grand Central Station since it opened in 1913.  In earlier days you perched on a stool at the counter to watch it being prepared to order one piping hot serving at a time.  The restaurant is now more refined and offers table service.

8 freshly opened oysters

2 tablespoons (1/4 stick) butter

¼ cup oyster liquor

dash of celery salt

1 teaspoon Worcestershire sauce

1 ounce of clam juice

½ teaspoon paprika

1 cup half and half

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1.   Place all of the ingredients except the half and half and 1 tablespoon of the butter in top half of a double boiler over boiling water.  Don’t let the top pan touch the water.

2.   Whisk or stir briskly and constantly for 1 minute, until oysters are just beginning to curl.

3.   Add half and half and continue stirring briskly until stew just reaches a boil.  Do not boil.

4.  Pour stew onto a soup plate.

5.   Serve piping hot topped with remaining 1 tablespoon butter and sprinkled with paprika.

from   The Grand Central Oyster Bar and Restaurant Seafood Cookbook