OYSTER STEW

Oyster Stew image

Provided by Craig Claiborne

Time 15m

Yield 12 servings

Number Of Ingredients 12

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Ingredients

6 tablespoons butter
1/2 cup finely chopped heart of celery
1/2 cup finely chopped onion
4 cups milk
4 cups heavy cream
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
2 quarts shucked oysters with their natural liquor
1/4 cup finely chopped parsley

Steps:

Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 42 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 25 grams, Sodium 808 milligrams, Sugar 7 grams, TransFat 0 grams

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