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Jars of fresh-shucked oysters are readily available in most fish markets.

Oyster Stew

3 tablespoons butter

3 large shallots or 1 small onion, finely chopped

1 cup diced celery

1 bay leaf

Finely shredded peel of 1 large lemon

1 1/2 quarts half-and-half (6 cups)

3/4 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

2 teaspoons Worcestershire sauce

24 to 36 shucked oysters with liquor

2 tablespoons butter

Paprika for sprinkling

1. Melt 3 tablespoons butter in a large soup kettle or Dutch oven. Add shallots or onion and celery. Over medium heat, saute until softened. Add bay leaf and lemon peel; saute 1 minute longer. Add half-and-half, salt, paprika, cayenne pepper and Worcestershire sauce. Heat until very hot; do not boil.
2. If oysters are large, cut in half. Add oysters and liquor to kettle. Cook about 3 minutes,stirring constantly, until edges of oysters start to curl and become firm. Do not overcook. Taste and adjust seasonings.
3. Divide oysters among 6 serving bowls. ladle in broth. Cut 2 tablespoons butter into 6 pats; float 1 pat in each bowl. Garnish with paprika.

Makes 6 servings.