The Oyster Bar in New York’s Grand Central Terminus has made this glorious oyster stew the stuff of culinary legend. An outstanding, amazing and delectable meal. Perfect with Oyster Crackers.
Grand Central Oyster Stew
A simple pan stew, it is always prepared to order, ensuring it is always fresh and delicious. You never bring this to a full boil, but just to the bring of boiling to avoid the cream curdling. It is an incredibly flavorful treat you’re going to truly enjoy.

Grand Central Oyster Stew
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.
Recipe type: Shellfish, Soups and Stews, Seafood, Luncheon
Serves: 2
  • 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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