Recipe for cooking oyster stew

Soups for Salads :: Stews

Oyster Stew

6 dozen oysters with liquid
8 scallions, chopped finely
2 ribs celery, chopped finely
2 Tbsp. fresh parsley, minced
1 qt. light cream
1/2 C. butter
Salt and pepper
1 1/2 Tbsp. Worcestershire sauce

Strain oyster liquor and save. Remove any shells from oysters. Cook chopped vegetables and whole oysters in 1 to 2 C. oyster liquor until oysters are plump and edges begin to curl. Do not overcook.

While oysters are cooking, simmer cream and butter in saucepan. Do not boil. Add oyster mixture to milk and butter. Add salt, pepper and Worcestershire. Be careful when heating. It is best heated in a double boiler.

Makes approximately 6 to 8 servings.