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Winter Down East is no joke, and a steaming bowl of oyster stew is just what is needed to warm the soul. Easy to make, too, so even better. Cleanup shouldn’t be much of a chore, at least as far as leftovers go. They’re won’t be any.<\/p>\n
You’ll Need: <\/strong> You’ll Do:<\/strong> This is why there are oyster crackers. Hat tip to She Wears Many Hats<\/a> for the inspiration, ah-yah!<\/p>\n","protected":false},"excerpt":{"rendered":"
\n4 tablespoons butter
\n1 large onion, finely diced
\n2 garlic cloves
\n1\/4 teaspoon red pepper
\n1\/4 teaspoon paprika
\n1\/4 teaspoon salt
\n1\/2 teaspoon ground black pepper
\n6 cups whole milk or half and half
\n1 teaspoon dried parsley
\n16 ounces fresh raw oysters, undrained<\/p>\n
\n1) Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
\n2) Drain oysters and reserve liquid (oyster liqueur).
\n3) Reduce heat to low, add milk, parsley and oyster liqueur.
\n4) Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
\n5) Add oysters and continue to cook over low heat until oysters begin to curl on edges.<\/p>\n