Oyster Stew

Thank God for the Oyster. Thank Him again. I rank my oyster eating as Oysters-on-the-half shell, Oyster Stew and then Fired Oysters. Please don’t fix this soup if you are on a diet!

Oyster Stew

1 pint shucked oysters

2 tablespoons flour

3 cups half-and-half

1 cup whipping cream

1/2 cup butter (1 stick), cut into tablespoon pieces

Lots of black pepper

Garnish: Oyster crackers

In a medium soup pot, over medium heat, add oysters with their juice; heat through letting oysters curl a bit. Sprinkle flour over oysters and cook, stirring constantly, for 3 minutes. Add half-and-half, whipping cream and butter. Heat until butter is melted and stew is slightly thickened, stirring occasionally. Season with black pepper to taste. Add no salt, the oysters will provide enough.

Serve in warm bowls with oyster crackers if you must. And, thank God one more time!