Kalista Morton
When I was growing up, oyster stew was one of my favorite meals that my Mom made. For some reason, it was a Sunday night tradition and we had these bowl mugs with handles that were apparently saved for oyster stew night only. I would wait for Mutual of Omaha's Wild Kingdom and Walt Disney to come on after we ate. I’m not sure how my mom made it, but this is my spin on it today. I call mine “oyster stew on steroids."
Ingredients:
1 onion, small, diced
1 c. celery, diced
1 qt. oysters from City Market with juice
½ stick butter
1 can cream of celery soup
1 c. half and half
2 c. whole milk
season salt and pepper to taste
Preparation:
Sauté onions and celery in butter until they are translucent. Add oysters and juice and sauté until edges are frilly. Add remaining ingredients and stir, cooking slow and low. Serve with oyster crackers.
