REC: Oyster Stew
We've always had this for Christmas day lunch, and served baked ham sammich fixin's with it... It would be wonderful for a quick Christmas Eve supper, too.
Oyster Stew
1 pint oysters
4 Tbs. butter (no substitutes!)
1 pint whole milk
1 pint cream
1 tsp. onion salt
1/2 tsp. garlic powder (or lightly crush a small clove of fresh garlic and remove it from the pot before serving)
1/2 tsp. ground black pepper
Dash of Tabasco sauce
Strain the oysters through cheesecloth and reserve the fluid (this is to make sure that there's not bits of shell or sand in it). Wash off the oysters well in a colander (same reason). Melt butter in a pot, add the juice and all of the spices except the paprika, and stir. Add the oysters, and stir occasionally, for about four or five minutes (you will see the edges of the oysters start to curl). Then add the cream and milk. Bring it to a boil, not boiling, and shut it off.
Serve in bowls with a dusting of paprika and (if you like) a little pat of butter floating in each bowl.
Serve with crackers.