This rich, creamy stew is best made with freshly shucked oysters.
- Servings: 8
Source: Martha Stewart Living, December 2001
- 4 tablespoons unsalted butter
- 1 medium white onion, cut into 1/2-inch dice
- 2 celery stalks, sliced into 1/4-inch pieces
- 4 cups milk
- 2 cups heavy cream
- 2 teaspoons coarse salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground white pepper
- 1 pint shucked oysters with liquor (juice)
- Paprika, for garnish
- Hot sauce, for garnish (optional)
- Oyster crackers, for garnish
Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.