Oyster Stew

Fran Yeager's recipe

• Raw Shucked Oysters - 2 pints (32oz) - small to medium sized with their liquor

• Butter - 4 tablespoons

• Tabasco sauce - 1 dash - OPTIONAL

• Salt - to taste

• pepper - to taste

• Parsley - minced

• Chives - sliced

• Milk - 3 cups (add a little cream to make it thicker). 

• New England Clam Chowder - 1 can

1. Drain the oysters through a strainer and reserve the liquor (removes sand).

2. In  large sauce pan over medium heat, melt butter.

3. Add oysters and simmer very gently for about 2-4 minutes or until the edges of the oysters begin to curl.

4. While the oysters are simmering, in a separate saucepan over low heat, slowly heat the milk, cream, can of clam chowder, and oyster liquor.  Do not let it boil!

5. When the oysters are cooked, slowly add the hot milk mixture to the oysters, stirring gently.

6. Season with salt, pepper, and optional Tabasco sauce. 

7. Remove from heat and garnish with parsley and chives. 

No additional notes.