providing that in none of the waters of the State of New-York shall dredging for oysters be done by steam power, was tried before Judge Silas D. Gifford and Associate Justices Howe and Lawrence.

“When you steam wild oysters you’re concentrating flavor, creating a broth inside the shell, just as you would roast bones for a browned chicken jus,” he says. “The richness and developed ...

Drain the oysters, then dry them as thoroughly as possible ... you may need to add more stock (or plain water). Serve with steamed rice and stir-fried green vegetables.