“Stretcher” Oyster Stew

Preparation info
  • Makes

    5 to 6

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Perfect to fix when oyster supply is scarce—potatoes are the “stretchers’


  • 2 c. finely diced potatoes
  • 1 c. water
  • 2 tsp.


  • Cook potatoes in water with salt added until almost soft, about 10 minutes. Add oysters and liquor and bring just to a boil. Remove from heat at once.
  • Add butter, cream and seasonings. Cover and let stand about 15 minutes before serving.