Old-Fashioned Oyster Stew
- 2 pints (approximately 32 ounces) small to medium-size
raw shucked oysters with their liquor*
- 4 tablespoons butter
- 3 cups milk (a little added cream may be added to make
- 1 or 2 dashes Tabasco
- Salt and pepper to taste
- Minced parsley,
sliced chives or sliced green onions
* The amount of oysters used may be varied according to your taste.
- Drain the oysters, reserving their liquor. Strain the oyster liquor with
a fine strainer to remove any sand.
- In a large pan over medium heat, melt butter. Add oysters and simmer very
gently for about 2 to 4 minutes or until the edges of the oysters curl.
- While the oysters are simmering, in a separate saucepan over low heat, slowly
heat the milk, cream, and oyster liquor (do not boil).
- When the oysters are cooked, slowly add the hot milk mixture to the oysters,
stirring gently. Season with Tabasco, salt and pepper.
- Remove from heat.
- Serve in warm soup bowls and garnish each bowl with parsley, chives, or
green onions and a generous pat of butter.
- Serve with oyster crackers.
Makes 4 to 6 servings.
The most important factors in preparing Oyster Stew are do not boil the
milk and do not overcook the oysters. Be careful to avoid overcooking oysters, which
causes them to become tough.