Oyster Stew

Ingredients

• 6 tablespoons butter
• ½ cup finely chopped heart of celery
• ½ cup finely chopped onion
• 4 cups milk
• 4 cups heavy cream
• 2 teaspoons Worcestershire sauce
• ½ teaspoon Tabasco sauce
• ¼ teaspoon paprika
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 quarts shucked oysters with their natural liquor
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    385 calories; 37 grams fat; 23 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 5 grams protein; 136 milligrams cholesterol; 172 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
2. Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
3. 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.

About 15 minutes