Here's how we make it . . .
Oyster Stew1 pint of extra-small pacific oysters (Costco)
1/4 lb bacon
2 small potatoes diced to 1/2" cubes
1 medium onion sliced and chopped into 1" pieces
1 stalk celery and/or 1 carrot (optional for garnish)
1 Qt whole milk
1 Qt half & half
- Cut bacon slices crossways into 1/4" pieces and fry to medium in the bottom of a 4 qt pot.
- Add chopped onions 1 minute before bacon is done and saute.
- Clean "strings" from celery, chop into 1/4" pieces and add to pot.
- Coarsely grate one small carrot and add to pot.
- If you like less bacon grease, spoon it out before adding oysters.
- Cut oysters in bite-size pieces and add to pot.
- Lid on and simmer until oysters are cooked to your liking. I need them done enough to
kill bacteria thoroughly. My tummy can't handle undercooked oysters anymore.
- Peel potatoes and dice to 1/2" cubes. Cook on paper plate in microwave until slightly soft.
- Add potatoes to pot.
- Add milk and half & half. Season to taste with salt and pepper.
- Heat until thoroughly warmed. Warning: DO NOT ALLOW TO BOIL.
Serve in shallow bowls. Individuals can add chile pepper Sherry to taste.
Chile Pepper Sherry- In decorative clean wine bottle, place 2-4 thin Red Peppers.
- Fill with Dry Sherry.
- Let sit for at least an hour before serving. Always better the second day.
Keeps for months, but gets hotter with age.
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