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Oyster Stew
This recipe makes an oyster stew that has been a traditional holiday meal for many families.
It is best served immediately.
This stew is often served in smaller sized bowls.
1/4 cup butter or margarine
1 Pint Oysters – check the oysters and remove any shell remnants
3/4 cup cold water
1 tsp. Salt – (More or less depending upon your taste – add more to taste)
1/2 tsp Celery Salt
1 tsp. Paprika
4 cups WHOLE milk – (If desired you can substitute heavy cream or 2-percent 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
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