Best Chowder in the Lakes?

SAMIAM · 10-01-2007, 08:16 PM

Hey,Just Sold....you are talking my language.I LOVE oyster stew but don't often put it on the menu at the Village Kitchen because it is a little pricey.When we serve it,we use the standard old yankee recipe that we got from Gerry Smith.She was married to Center Harbor farmer and selectman Aaron Smith and she got the recipe from her mother.Pretty simple,really.......braise the oysters in a little butter until the edges curl.Add scalded cream and a little milk,salt and pepper and a tiny dash of nutmeg.The secret is not to eat it on the day that it's made.Let it sit over night so that the flavors all steep.....then slowly heat it and add a dollop of butter to each bowl.Haven't thought about it until you made your post........if I knew you were around,I'd make a batch....and help you eat it.

10-01-2007, 08:16 PM	#34
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,919 Thanks: 341 Thanked 1,693 Times in 595 Posts	Hey,Just Sold....you are talking my language.I LOVE oyster stew but don't often put it on the menu at the Village Kitchen because it is a little pricey.When we serve it,we use the standard old yankee recipe that we got from Gerry Smith.She was married to Center Harbor farmer and selectman Aaron Smith and she got the recipe from her mother.Pretty simple,really.......braise the oysters in a little butter until the edges curl.Add scalded cream and a little milk,salt and pepper and a tiny dash of nutmeg.The secret is not to eat it on the day that it's made.Let it sit over night so that the flavors all steep.....then slowly heat it and add a dollop of butter to each bowl.Haven't thought about it until you made your post........if I knew you were around,I'd make a batch....and help you eat it.