Creamy Oyster and Clam Stew

📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Soups A rich and comforting vintage seafood stew featuring oysters and clams in a creamy, seasoned broth. Perfect served hot over toasted bread.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
10 mins	15 mins	None	4 Servings

---

🔪 Key Equipment

• Large pot
• Ladle
• Soup bowls

---

Ingredients

Measurements	Ingredients	Prep / Notes
As Needed	Butter
As Needed	Water
As Needed	Oysters
As Needed	Clams
As Needed	White Sauce
To Taste	Paprika
To Taste	Chili Sauce
As Needed	Half-and-Half
As Needed	Cream
As Needed	Toast

---

Instructions

Preparation and Cooking

1. In a pot, combine butter, water, oysters, clams, white sauce, paprika, and chili sauce.
2. Cook the mixture over medium heat until the edges of the oysters begin to curl and look plump.
3. Stir in the half-and-half and cream.
4. Continue to cook until the stew is simmering and steaming hot. Do not boil, as this may curdle the dairy.
5. To serve, place a piece of toast in the bottom of each bowl and ladle the hot stew over it.

---

💡 Make-Ahead & Storage: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day and reheated very gently over low heat.

---

Original Recipe Scan