Grand Central Oyster Stew
Author: Kitchens
This amazing pan stew is the celebrated centerpiece of the menu at New York City's famed Oyster Bar, in the lower level of Grand Central Terminus.
  • 8 freshly opened oysters
  • 1 teaspoon Worcestershire sauce
  • 2 Tablespoons butter
  • 1 ounce of clam juice
  • 1/4 Cup oyster liquor
  • 1/2 teaspoon paprika
  • 1 dash of celery salt
  • 1 Cup half-and-half
  1. 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.
  2. Don't let the top pan touch the water.
  3. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl.
  4. Add half-and-half and continue stirring briskly, just to a boil.
  6. Serve piping hot topped with the remaining 1 Tablespoon butter and sprinkled with paprika.
  7. Note: To make more servings, do 2 at a time. Have bowls hot, and heat half-and-half before adding.
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