DECEMBER 2006
Add Comment (0)Oyster Stew
It always surprised me that a Midwestern family would make oyster stew for the holidays considering fresh oysters were not always readily available, yet in talking to other Midwesterners, this tradition doesn’t appear to be confined to Kevin’s family alone. This recipe is adapted from Craig Claiborne’s “New York Times Cookbook.”
1/4 cup butter
1 pint oysters, shucked, with liquor
1 1/2 cups milk
1/2 cup light cream
1/2 teaspoon salt
1/8 teaspoon paprika
2 tablespoons chopped parsley
In the top of a double boiler over boiling water, place the butter, oysters with their liquor, milk, cream, salt and paprika. When the oysters float, the butter has melted, and the milk and cream are hot, add the parsley. Serve hot. Serves 4.
