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Oyster Stew
From Dorothy McNett's recipes at www.dorothymcnett.com. Growing up in Iowa, this was always the Christmas Eve or New Year's Eve meal along with a few hands of the card game 500. "With or without the oysters?" was always the question asked when serving to the kids.
1/4 cup unsalted butter
2-3 tablespoons finely minced onions
1-2 pints oysters, preferably the small ones
6-8 cups whole milk
1/2 teaspoon sea salt
pepper, freshly ground
oyster crackers
In heavy bottomed stainless steel saucepan melt butter. Saute onions just to soften them but not to brown them. Add oysters with the liquid that comes with them. Cook gently until the edges begin to curl, about 2-3 minutes. Cut up the big oysters to make them easier to eat. Add the milk, salt and pepper. Gently heat but do not boil. Adjust seasonings, ladle into flat soup bowl and sprinkle with oyster crackers. Play cards.
Recipe created 2002-10-30.
