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Oyster Stew

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.

Oyster Stew

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.

One response »

  1. I\’m not easily impressed. . . but that\’s ipmressing me! :)


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