Oyster Stew

This is an easy very fast soup meal for two people. I always keep canned oysters so I can do this for Phi. It’s great when I don’t really feel like cooking. Serve with garlic toast.

1 can of oysters -reserve the juice

1 tablespoon butter

1 tablespoon flour

1 cup or so of half and half

dash of Tabasco sauce

salt to taste

In a small or medium saucepan, melt butter, add flour and cook until bubbly. Add the juice from the can of oysters and Tabasco. Add some of the half & half and stir until it thickens a bit. It should not really boil. If it seems too thick, add more half & half. Lastly, dump in the oysters. You don’t want to cook them, just heat through. Taste for salt.

-Marion Hutchins

My variation using fresh oysters

For a cup or so of shelled oysters:

Saute in a saucepan: half a finely chopped onion and a stalk of celery also finely chopped until tender, then add: juice from oysters, dash Tabasco, a cup or more of heavy cream.

Simmer for 5 minutes or so to thicken, or add some water and flour mixed and strained to aid thickening. Salt to taste.

Then add the oysters and cook for about 5 minutes.