Oyster Stew

Story

This dish is special to me because it’s an ode to a man named Thomas Downing, the “Oyster King” of the 1800s. He was a Black entrepreneur in New York City who built one of the most famous oyster restaurants in the country. Back then, oysters were everywhere in New York Harbor, and Downing became known for serving the best of the best. So when I created this oyster stew for Chef Gordon Ramsay, I wanted to honor that history. I added confit cod, because cod is one of the few fish that becomes silky and perfect when slowly cooked in oil. It keeps its shape but stays soft and rich.

The flavors in this dish come together in a salty, sweet, and briny way. I added caviar on top to bring a little pop and luxury. The whole thing is also inspired by Chef Thomas Keller’s signature dish, Oysters and Pearls, which is one of the most iconic seafood dishes in fine dining.

For me, this bowl isn’t just a stew. It’s a mix of history, mentors, flavor, and technique—from Thomas Downing to Thomas Keller, to Omar Tate who introduced the story, all brought into my own style.

Chef's Note

The base of this stew starts with oyster fat. When you chop oysters into small pieces and warm them gently, they release a natural, salty, briny fat. That becomes the foundation of the dish and gives the stew its deep ocean flavor.

Leeks are the next key. Cook them low and slow until they’re soft and lightly caramelized. This adds sweetness and depth that balance the briny oysters.

For the body of the stew, use reduced cream. As the cream cooks down, it becomes velvety and rich. If it starts to boil over, use a wider pan, lower the heat, or gently blow on the surface to calm it. Keep it on medium-low and stir often until it reaches the texture you want.

Finish with herbs, zest, and citrus at the very end. Adding them last keeps their bright, fresh flavor alive.

Yield

4 servings

Ingredients

For the Oyster Stew:

• 2 dozen fresh oysters

• 2 tbsp butter

• 2 leeks, thinly sliced

• 2 cups seafood stock

• 1 cup heavy cream

• 1 tsp fresh thyme leaves

• ½ tsp white pepper

• Soy sauce to taste

• Chopped fresh parsley (optional)

For the Citrus Oysters:

• 12 fresh oysters, shucked

• ¼ cup yuzu juice (or mix of lime and orange)

• ½ tsp salt

• ¼ tsp white pepper

Procedure

1. Make the Citrus Oysters Whisk together yuzu juice, salt, and white pepper in a small bowl.
   

2. Gently toss oysters in the citrus mixture and let marinate 10 minutes. Drain lightly before serving.
   

3. Make the Oyster Stew Shuck the oysters and reserve their liquid.
   

4. In a saucepan, melt butter over medium heat. Add leeks and cook until tender, about 5 minutes.
   

5. Pour in seafood stock and reserved oyster liquid. Bring to a gentle simmer.
   

6. Stir in cream, thyme, and white pepper.
   

7. Simmer for 10–15 minutes until slightly thickened.
   

8. Add the citrus oysters and cook 2–3 minutes just until the edges curl.
   

9. Season lightly with soy sauce.
   

Ladle into bowls and garnish with parsley if desired. Serve hot.