Oyster Stew I
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | pint |
oysters
shucked, do not drain |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
celery salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 237 | ml |
light cream (half&half)
|
|
| 473 | ml |
oysters
shucked, do not drain |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
celery salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | pinch |
paprika
|
*
|
Directions
Heat 4 soup bowls.
Scald the milk and cream in a large heavy saucepan over moderately high heat.
Drain the oyster liquor into a separate saucepan and bring to a boil.
Spoon 2 tablespoons of the hot liquor into a third sauce- pan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle.
Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika.
Ladle into the heated bowls and serve piping hot with oyster crackers.
