Founded in 1886, Faidley’s Seafood is one of the oldest and best-known purveyors of fresh and prepared seafood in the Chesapeake region. Today, it’s owned and operated by Bill and Nancy Devine, third-generation descendants of founder John W. Faidley Sr.
Headquartered at its original location in Baltimore’s “World Famous Lexington Market,” Faidley’s has been named one of “The 20 Most Iconic Food Destinations across America” by Smithsonian Magazine, and “America’s Best Sandwich” by the Travel Channel.
They’ve also won Baltimore Magazine’s Best Crabcake so many times that they retired the category for 10 years, until this year when they won again. And they won Trip Advisors 2022 Traveler’s Choice award, making them a part of only 7% of restaurants in the world to receive the award.
What you may not know is that their oyster stew is almost as famous as their crabcakes! Here, Nancy shares her family’s celebrated recipe. (faidleyscrabcakes.com)
Nancy Devine’s Famous Oyster Stew
Ingredients
- 4 Tablespoons butter
- 3 Tablespoons shallots, finely chopped
- 1 pint fresh shucked oysters, separate liquor and reserve
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 quart half and half
- 1 Tablespoon Pernod (or 1/2 teaspoon anise)
- Flour, for thickening (about 1 teaspoon)
- Hot sauce to taste
- Chopped fresh chives for garnish
- Oyster crackers (optional)
Instructions
- Melt butter over medium heat and add shallots, sauté until tender.
- Add drained oysters and season with salt and pepper. Cook until edges of oysters just curl.
- Sprinkle the oysters with 1 teaspoon or so of flour and stir to blend. Add reserved oyster liquor and blend again.
- Slowly pour in half and half and continue stirring until slightly thickened and hot but not boiling. Stir in Pernod or anise. Add hot sauce a few drops at a time to taste.
- Serve garnished with chopped chives and oyster crackers.
Randi Rom is president of RJ Rom & Associates. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at randirom@comcast.net.
Dara Bunjon talks sustainable farming, chocolate, and more with farmer, chef, educator and chocolatier Mark Mills of Chocolates and Tomatoes Farm in Middletown.
Dara Bunjon talks with cook, writer and television host Monti Carlo about her new cookbook, "Spanglish: Recipes & Stories," and more.
At a time of economic uncertainty, Yossef's Laffa-Milia, a new kosher restaurant in Owings Mills is thriving.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.