Oyster Stew New England Cookbook Eleanor Early Yield: See note 1 pt. (2 cups) oysters 2 Tbsp. butter 1 1/2 cups milk 1 1/2 cups light cream 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. paprika Remove bits of shell or sand from oysters. Melt butter. Add oysters with their liquor. Cook until edges curl, about 1 minute. Combine milk and cream. Heat to scalding point in top of double boiler. Season with salt and pepper. Add oysters. Allow to stand for 1 minute. Serve very hot in deep bowls. Sprinkle with paprika - and another pat of butter won't hurt. Note: Per Eleanor Early: When oysters are frozen, they come about 2 dozen to a pound package. Fresh oysters (shucked) are generally sold by the pint, 22-24 per pint, and 1 pint is generally considered enough to serve 4 persons. To my mind, a pint of oysters is about right for 2 persons. In some dishes, scalloped oysters for example, a pint may decently go further. But don't economize on a stew. Further note: See also Oyster Pan Roast.

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