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BackstoryMy husband's family always had oyster stew on Christmas morning. I love oyster stew and use to have it quite often when we lived in the Seattle area, where the fresh oysters were available. When I moved to Montana, I had to resort to using canned oysters. Now I live in the Uppper Peninsula of Michigan and we still do not have access to fresh oysters. I don't know where this tradition came from, but my husband, Randy, had it as far back as he can remember. We carry on the tradition, even though it is just the two of us. This recipe dates back to the 1950's, with many changes to go along with the times. This is a thin oyster stew, just oysters and milk. I think I am making myself hungry, I wonder if I have any canned oysters??
- 1 pint milk
- 1/2 cup cream
- 1/4 cup butter
- 1 pint fresh oysters with liquor
- 1 teaspoon salt
- dash of pepper
- Heat milk and cream to scalding
- Just before serving melt butter and add the oysters and liquor
- Cook gently until edges curl, add scalded milk and cream
- Season with 1 teaspoon salt dash of pepper
- You can put additional pat of butter in the individual bowls.
- Serve immediately