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CREAM OF OYSTER STEW 2 (10 oz.) jars small fresh oysters 4 Tbsp. butter or margarine 1/4 c. finely chopped onion 1/2 c. diced celery 4 Tbsp. flour 1 qt. milk or half and half 1 bay leaf salt and pepper to taste chopped parsley Drain oysters well, reserving liquid. Chop oysters into 1/2-inch pieces and set aside. Melt 2 tablespoons butter in 3-quart pan over high heat. Add oysters and cook just until edges begin to curl, 1 to 2 minutes. Pour oysters and liquid into bowl and set aside. Add remaining 2 tablespoons butter to pan; stir in onion and celery. Cook over medium heat, stirring occasionally until vegetables are soft. Stir in flour and cook until bubbly. Gradually add milk and bay leaf. Cook until thickened. Add oysters and juice. Heat. Remove bay leaf. Salt and pepper. Garnish with parsley. I use 1/2 milk and 1/2 half and half. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |