A rich, buttery and oh-so-very creamy oyster stew.
1 quart (4 cups) half-and-half (light cream)
1 cup heavy cream
1/4 cup butter
2 pints oysters in their liquors
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Butter and oyster crackers for accompaniment
- Combine half-and-half, cream and butter in 3 quart saucepan; cook over medium heat until bubbles form at edge of saucepan.
- Combine flour with 2 tablespoons oyster liquor; stir into oysters and remaining liquor.
- Add oyster mixture to saucepan; cook over low heat until edges of oysters begin to curl, stirring occasionally. Stir in salt and pepper.
- Divide oysters among serving bowls; ladle broth over top. Serve each with a pat of butter and oyster crackers.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.