Oyster Stew

1/4 cup butter or margarine
1 pint oysters – check the oysters and remove any shell remnants
3/4 cup cold water
1 teaspoon salt – (more or less depending upon your taste)
1/2 teaspoon celery salt
1 teaspoon paprika
4 cups whole milk – (if desired you can substitute heavy cream or 2% milk)

Melt butter or margarine over high heat. Add oysters – water, salt, celery salt and paprika Cook until oysters curl at edges then slowly add milk.

When mixture just reaches boiling point – quickly remove from heat.

Serve at once

Serves 4 to 6 or more when served in cups.


Farberware Classic Stainless Steel 1-Quart Covered Straining Saucepan

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