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  Milk 2 Cup (32 tbs)
  Light cream 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Oysters/2 cans (8 ounces each) oysters 1 Pint
  Butter/Margarine 1⁄4 Cup (4 tbs)

1. Scald milk with cream in medium-size saucepan over low heat, but do not boil; stir in salt and paprika.
2. Heat oysters and their juice in butter or margarine until edges of oysters begin to curl in medium-size saucepan; stir in scalded-milk mixture.
3. Ladle into heated soup bowls or mugs. Serve with oyster crackers, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2469 Calories from Fat 1938

% Daily Value*

Total Fat 220 g338.3%

Saturated Fat 132.6 g663.1%

Trans Fat 0 g

Cholesterol 939 mg313%

Sodium 1828.3 mg76.2%

Total Carbohydrates 62 g20.8%

Dietary Fiber 0.47 g1.9%

Sugars 24.5 g

Protein 71 g142%

Vitamin A 173.7% Vitamin C 70.3%

Calcium 89.7% Iron 139.6%

*Based on a 2000 Calorie diet

Classic Oyster Stew Recipe