Oyster Stew | Marlene Maurer – Lakewood, Colo.
4 c. whole milk
1 pint shucked oysters, reserve liquid
4 tbsp. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch sweet paprika
Pinch celery salt
Dash of Worcestershire sauce
Put ingredients in one at a time, reserving liquid of oysters until last.
Cook on a slow heat so as not to scorch bottom of pan.
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