Oyster Stew and New England Clam Chowder Beat the Winter Blues
2010 has delivered snow to 49 states, so it's safe to assume that most of us could use something warm and tasty in our bellies! Now, often, when
people think of seafood, they think of long hot summer days, but the colder weather is also the perfect time to cozy up with a bowl of oyster stew or a
steamy cup of creamy New England Clam Chowder. There's nothing quite like the taste of the sea on a chilly winter's day.
"I live in the mountains of western North Carolina," says Mark Ferrell, an Asheville, NC resident, "and not only is snow a challenge, but getting fresh
seafood is even a greater one. When I get a craving for a taste of the sea, I head over to Fisherman's Quarters II, a family seafood restaurant in West
Asheville; it's the perfect place to warm up with some hearty fish stews and chowders."
The joy of eating oysters has been celebrated seafood lovers, the world over - almost since time began! For instance the Britons had plentiful oyster
beds as early as 55 B.C. And, when the Romans invaded Britain, they became so captivated by the exquisite flavor of the oyster that they began
shipping them back to Rome in bags of snow and ice. The French, Greeks, Danes, Irish and American Indians were also among others who feasted
on oysters many centuries ago.
Throughout their history, oysters have been prepared in many ways ranging from raw or roasted to plan or seasoned. A popular dish that has evolved
over the years is oyster stew - elegant and satisfying.
Shopping for Oysters
When shopping for oysters, George Baxevanis, owner of Fisherman's Quarters II in Asheville, NC has some advice.
"Never buy one that has even a slightly gaping shell," he says. "They are alive and fresh only when their shells are tightly closed."
If you are planning to make your own oyster stew, you have some choices when it comes to buying oysters. You can either buy them in their own
shells, or already shucked and in their own liquor by the pint or quar