Chesapeake Oyster Stew

Chesapeake Oyster Stew: Strain the liquid from 1 1/2 pints freshly opened oysters. Melt 5 tablespoons butter in a large skillet or in the top pan of a chafing dish. Add the oyster liquid. Heat lowly. When the liquid begins to bubble, add 1 cup finely chopped onion. Add 1 cup finely chopped celery with… Read More

Stuffed Clams Normande

Stuffed Clams Normande. Place 18 well-scrubbed large clams in a kettle with just enough water to cover the bottom. Cover the kettle. Steam the clams over a brisk flame until the shells open. Remove the meat from the shells. Discard the tough necks. Chop the clams finely. Mix them with 2 tablespoons finely chopped shallots… Read More