"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Oyster Stew Recipe

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This recipe for Oyster Stew, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dick & Sue Kvach
Added: Thursday, January 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 (or more) oysters, shucked with their liquor
2 T. minced carrot
5 T. butter
2 T. chopped parsley
2 T. white onion, minced
2 T. celery, minced
1 c. milk, scalded
1 c. cream
Dash of Tabasco
To taste: black pepper & salt

Directions:
Directions:
1. In a heavy pot, melt 1T butter and sweat the vegetables. Add the milk and heat slowly to scald. Add the cream to the milk and heat slowly. Add salt, pepper, and a good dash of Tabasco.
2. In another pan, melt the remaining butter. Turn the oysters and their liquor, cooking just until the edges of the oysters curl.
3. Pour the oysters into the milk and cream and cook to just under the boiling point.
4. If desired, sprinkle with paprika.
5. Serve with oyster crackers.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Oyster stew and chili are the traditional soups served by Sue's family on Christmas Eve.

Adjust the recipe by adding more oysters or vegetables as suits your taste!

 

 

 

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