Recipes

January 1, 2006

Oyster Stew

Richard A. K. Dorbin

Presenting the Fisherman's Inn Famous Oyster Stew

Chef Paul Wernsdorfer would be the first to admit that his oyster stew is an evolution. When he arrived at the Fisherman’s Inn, it wasn’t on the menu. Other restaurants nearby served an oyster stew, and it was what one expected: oyster, celery, and chunks of potatoes. Fine, but for Wernsdorfer, not fine enough. “I figured our presentation would have the flavor of the onion and celery, but we’d strain it, to change it from a chunky soup, to something more sublime.”

The result is, perhaps, one of the finest things one could have on Valentine’s Day.

So, if you can’t make it to the Fisherman’s Inn, here’s the Chef’s recipe instead. And, according to the Chef, don’t forget the nutmeg at the end. “It’s the secret, that little dash that gives it something extra.”

Fisherman’s Inn Oyster Stew

(yield: 1 1/2 quarts)

Ingredients:

3          Tbsp                butter

½         each                 onion, diced

2          stalks               celery, diced   

1          pint                  heavy cream

1          pint                  half & half

1          pint                  shucked oysters, with juice

4          cubes               chicken bouillon

½         tsp                   salt

1/8       tsp                   ground nutmeg

Method:

Melt butter in sauce pot. Dice onion and celery finely, add to butter and saute until vegetables are soft, but without color.

Add cream and half and half and return to a simmer. Add nutmeg and bouillon cubes. Stir to blend, return to a boil.

At this point you may strain the soup through a fine sieve or leave the onion and celery in the final soup.

Add oysters and liquor and bring back to a boil. Turn heat off immediately after it starts boiling.

Check for seasoning, adjust if necessary and ladle into bowls, sprinkle lightly with Old Bay Seasoning and serve immediately.

Editor's Note: This reciped was updated February 2012.

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January 1, 2006

Latest Comments

  • recipe response

    Hi Scott! We asked Fisherman's Inn Executive Chef Paul Wernsdorfer your question. Here's his response:
    The words juice and liquor as it refers to the oysters mean the same thing. The recipe should have stated the the soup should be strained, but that would only affect texture not taste. When I was adapting the recipe, I was thinking about the ease of producing the recipe for the home cook. Unfortunately sometimes the instructions aren't reconciled with the ingredient list.
    Editor's Note: We'll update the recipe online or you can email us at blog@marylandlife.com. Thanks! Shannon

    Posted by Editor February 22, 2012 13:20:50

  • recipe

    At the top is said to strain the soup, but in the recipe it does not say anything about straining. Also the recipe calls for liquor. What kind and how much.

    Posted by scott February 13, 2012 20:13:25

  • Oh yeah!!!!

    By Far the best oyster stew I have ever had. It completely changed my life forever !!!!

    Posted by Joe the Belly December 14, 2010 18:56:33

  • Outstanding Oyster Stew!

    When I saw the price for a bowl on the menu, I told my father that they must be very proud of their stew. After i enjoyed the stew, I told our waiter what I said earlier to my father and then added that they have every right to be proud of their oyster stew. It was the best that I've had... and worth every penny! Totally recommended!

    Posted by John in New Freedom, PA November 07, 2010 12:12:03

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