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
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