Grand Central Oyster Stew
Yield
4 ServingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
oysters
fresh |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | tablespoons |
butter
|
|
| 1 | ounce |
clam juice
|
*
|
| ¼ | cup |
oyster liqueur
|
* |
| ½ | teaspoon |
paprika
|
|
| 1 | d |
celery salt
|
*
|
| 1 | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
oysters
fresh |
|
| 5 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
butter
|
|
| 28.9 | ml/g |
clam juice
|
*
|
| 59 | ml |
oyster liqueur
|
* |
| 2.5 | ml |
paprika
|
|
| 1 | d |
celery salt
|
*
|
| 237 | ml |
light cream (half&half)
|
|
Directions
Place all of the ingredients except half-and-half and one tablespoon of the butter in the top part of a double boiler over boiling water.
Don't let the top pan touch the water. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl.
Add half-and-half and continue stirring briskly, just to a boil.
Do not over boil.
Serve piping hot topped with the remaining 1 tablespoon butter and sprinkled with paprika.
