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Feb 13, 2007 04:03 PM

The best oyster stew in Baltimore

My local church (which I have not been involved in since my son graduated from their school) makes oyster stew and padded oysters for pick up on Ash Wednesday and a couple of other days during Lent. The padded oysters are big and plump and fry up nicely, the oyster stew is perfectly seasoned and out-of-this-world. The church is St. Francis of Assisi at Harford Rd. and Chesterfield Ave. (across the street from Herring Run Park). Everything must be ordered in advance which you can do by calling the rectory at 410 235-5136. Trust me, this is a real chowhound find.

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  1. I have to agree with KO- my son also attended SFA several years ago- the ladies that prepare the oysters know what they are doing! I spend a few nights in the parish kitchen working with the little old ladies preparing the turkey dinner and other food related events...old school all the way!

    Thanks for the shout out- I will call to place my order.

    1. Just called the phone number above to order some stew and the gentleman who answered the phone indicated that there will not actually be oyster stew available this year -- the person who helped make the oyster stew will not be able to do it this year. They are still selling the padded oysters. Bummer! I was really looking forward to trying this fantastic stew.

      1. What are "padded" oysters?

        Too bad about the stew! I was looking forward to it too!

        2 Replies
        1. re: foster

          Padded oysters are multiple oysters breaded and patted together into an oblong shape, ready for frying. I can't believe there's no stew this year. I'm crestfallen. I already had Wednesday's dinner planned. I guess I'll have to make my own stew which, good as it is, doesn't measure up to theirs.

          1. re: ko1

            What is used to hold the oysters together when they are being padded? I can still see the ladies at St. Joseph's in Odenton padding oysters. They would use the palm of their hands and go back and forth, I guess until the oyster 'pad' held together. I know they were deep fried. The outside was crunchy and the inside was soft and tender and tasted very much like the oyster liquor was used as part of the liquid ingredient. Even though you may not get a bite of oyster, it tasted like oysters through and through. I have been looking for that recipe for years. Now that it's oyster season, I'm searching again!

            I know this is an old post, but one never knows who might come by with the real recipe!


        2. Are there any restaurants that serve padded oysters? I love eating them at seafood festivals and volunteer fire department fundraisers and at friends' houses but never, ever see them in any commercial places. Hate to see the old traditional foods go away...

          1 Reply
          1. Jennings/Frederick Rd. Catonsville has both but the stew isn't the same since the soup cook moved to Ship's Cafe