Oyster Stew

A recipe for "Oyster Stew," as written by Sylvia Sasse. Originally from Velma Dell Lowrey (modified version from the Betty Crocker Cookbook (1950)).

Per Sylvia Sasse:
"Dad would go skin diving, and catch fish and oysters and crabs, and we would go clamming. Every Christmas, we'd have Oyster Stew. Mom would make it for us, and then I would make it for your mom and Allen and Regina."

Per Rhonda Sasse: "I double this. I also double strain the oyster juice and rinse the oysters to remove additional grit and shell."

Ingredients:

Milk

Cream (or Half and Half)

Butter

Whole Oysters (baby)

Salt

Black Pepper

Oyster Crackers

1 pint (2 cups)

1/2 cup

1/4 cup

1 pint (2 cups or 2 8 oz cans)

1 tsp

1/2 tsp

As needed

Steps:

1) Separate oysters from juice (keeping both); washing the oysters and double-straining the juice.

2) Heat milk and cream to scalding. Medium heat, stirring regularly until small bubbles appear around the sides of the pot.

3) Still on heat, add butter, oysters, and juice.

4) Remove from head, add salt and pepper. Add oyster crackers to taste.

Serves 3.