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Classic Oyster Stew

Chef.at.Home's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled

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