Oyster Stew Recipe
Chesapeake Bay (Virginia) StyleHeat 1/2 gallon 1% milk to almost boiling (do not allow to scald). In another pan, melt 1/2 stick butter, stir in 2 tbsp white flour,
then add 10-12 fresh oysters (12-14 oz) including the liquid (very important), heat gently 'til mixture thickens and edges of oysters curl up.
Add thickened oyster mixture to hot milk, stir together gently. Serve hot immediately, or tastes even better if aged one day (leave in the cooking pan,
covered, and reheat slowly and gently to avoid curdling). Garnish with a sprinkle of paprika, coupla' squirts of Lousiana hot sauce and Worcestershire sauce to taste.
Oyster crackers optional. Put on the latest Oyster Stew Band CD, pop the top off a beer, and enjoy!
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