Beacon Hill Oyster Stew
Straightforward, no-nonsense oyster stew with butter, oysters, milk, light cream, salt and white pepper—and nothing more.
1/4 cup butter
2 cups oysters
3 cups milk
1 cup half-and-half (light cream)
1 teaspoon salt
1/2 teaspoon white pepper
- Melt butter in a skillet. Add oysters and simmer gently, just until the edges curl.
- In a saucepan, heat milk and half-and-half (light cream) to scalding. Add the oyster mixture, salt, and white pepper. Be careful not to boil.
Makes 4 servings.