Oysters were abundant

in 19th-century America, eaten in refectories and at street stalls along the coast. New York City, at that time home to some of the East Coast’s richest oyster beds, was considered the oyster-eating capital — and it was here that African American oysterman Thomas Downing built a reputation as a leading restaurateur. He’s also the inspiration for this take on the city’s iconic creamy oyster stew. While Blue Point oysters are recommended, jumbo Pacific oysters are a good alternative in the UK.