Oyster stew may be pure and simple, or rich, hearty, and spicy. The main factor is DO NOT BOIL THE MILK and DON’T OVERCOOK THE OYSTERS.

Ingredients

1 pint small oysters, salt to taste
1 qt. milk or half & half
Butter, Freshly ground pepper, and Tabasco Sauce

Directions

Saute oysters in 2 Tbl. butter, together with their own liquor, until edges begin to curl, (don’t exceed 5 minutes). In large sauce pan, warm milk on low heat and add any flavor variations at this time. DO NOT BOIL.

Variations

• 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbl. parsley to milk

• 1 tsp. tarragon or thyme.

• Finely minced garlic and a dash of cayenne pepper.

• Saute 1/2 cup of minced onions and celery in button then add to milk and oysters.

Add oysters with their liquor and simmer until heated through, approx. 5 to 8 minutes. Season to taste with salt and pepper and a dash of Tabasco. Add 2 Tbl. butter, heat until melted. Heat bowls in warm oven. Pour oyster stew in each bowl and top off with 1/2 Tbl. butter, and sprinkle with paprika or parsley.