Cookin’ with THE CHRONICLE

Here’s how I make Oyster Stew. Shuck the oysters. Reserve the juice. Try to keep the shell out of it. Melt 1/2 stick of butter and stir the oysters and juice in the hot butter until they curl. Add 1 quart heavy whipping cream. Do not boil! Season to taste. I make this every year after our annual oyster roast at Dwight Reynolds and Debbie Brady’s home. They are the best next door neighbors a person could ever have.

OYSTER STEW

1-1/2 Tbsp. flour 1/2 tsp. salt Dash liquid hot pepper seasoning 2 Tbsp. cold water 1 pint oysters with liquid 1/4 cup butter 3 cups milk 1 cup light cream or half and half

Paprika for garnish

Combine flour, salt, hot pepper seasoning and water in large saucepan. Take off heat and blend to a smooth paste. Stir in oysters. Add butter and simmer over a low heat for 5 minutes or until edges of oysters curl. Meanwhile, scald milk and cream. Pour into oyster mixture. Cover and remove from heat. Let stand 15 minutes. Reheat before serving. Serve in heated soup bowls. Sprinkle with paprika. Makes 4 servings.