This time of the year, I began to think of all the wonderful soups and stews we enjoy in the fall and winter. I saw this recipe in my file and recalled how much my husband enjoys this in the fall of the year. It is a Beaufort, South Carolina style Oyster stew and is very rich and flavorful. I don’t like the oysters but I will eat the broth.
One can of oysters or an equivalent amount of fresh caught oysters
1 1/2 cups of whole milk or 2% milk (thicken with a little flour)
1/4 cup of butter or margarine to start with, then a little more after cooking for a few minutes
1/2 cup evaporated milk
1/2 tsp. worcestershire sauce
Paprika , salt and pepper seasoned to taste
Melt butter or margarine and pour oysters and juice into butter. Cook until edges begin to curl. Add milk thickened with a little flour, salt, pepper, evaporated milk, Worcestershire sauce, paprika and a little more butter. Stir well and cook until hot but do NOT boil. Add some oyster crackers on the side.
Such a special treat and especially good if you have fresh oysters.