This delicious, rich oyster stew is wonderful with crackers or crusty rolls. Serve this stew for lunch or dinner, or use as a first course for a special meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 pint of small oysters, with their liquor
- 4 tablespoons butter
- 1/4 cup finely chopped onion
- 1 rib celery, finely chopped
- 1/8 teaspoon celery salt
- 2 cups heavy cream
- 2 cups milk
- 1/4 teaspoon sweet paprika
- salt and freshly ground pepper, to taste
Drain the oysters, reserving the liquor.
In a large saucepan over medium heat, melt the butter. Add onion, celery, and the celery salt. Cook, stirring occasionally, until vegetables are softened, about 10 to 12 minutes.
Add cream, milk, and paprika. Add salt and pepper, to taste. Heat until the mixture just starts to simmer. Add the oysters and their liquor and simmer (do not boil) over lowest heat just until the oysters are cooked, about 2 minutes. The oysters will be just slightly firm.
Calories per serving: 342
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