Chef Kate's Note:
A delightful appetizer for two--with some champagne, the beginning of a memorable evening.
My Private Note
Units: US | Metric
- 1Preheat oven to 400°F.
- 2Bring water to boil in the bottom half of a double boiler.
- 3Lightly toast the two slices of bread.
- 4Remove the bread slices from the oven and spread with the butter/anchovy mixture.
- 5While the bread is toasting, bring water to a boil in the bottom of a double boiler.
- 6When the water is boiling, place the top of the double boiler on the bottom, making sure the water doesn't touch the bottom of the top (begins to sound like gibberish).
- 7Add one tablespoon of butter, the oysters, the oyster liquor, the celery, Worcestershire sauce and sherry. Stir constantly and do not allow the stew to boil.
- 8As soon as the edges of the oysters start to curl, add the cream and stir.
- 9Place the buttered bread in the oven and toast till anchovy butter is melted and 'crostinis' start to brown.
- 10When stew is close to, but NOT boiling, remove from heat, remove and discard celery and season to taste with sea salt and freshly ground pepper.
- 11Pour into two bowls.
- 12Divide the remaining tablespoon of butter between the two bowls and garnish with paprika.
- 13Serve with anchovy toasts.
- 14While you are dishing out the stew, have your guest open the champagne.
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Nutritional Facts for Chesapeake Oyster Stew for Two
Serving Size: 1 (510 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 615.3
- Calories from Fat 333
- Total Fat 37.1 g
- Saturated Fat 20.9 g
- Cholesterol 193.9 mg
- Sodium 628.5 mg
- Total Carbohydrate 31.2 g
- Dietary Fiber 1.1 g
- Sugars 2.5 g
- Protein 26.0 g