Oyster Stew My Way

I have always loved the flavor of the soup when the oyster flavor is the highlight of the taste. I don't want big pieces of the oyster in my mouth. I found a similar recipe at least 50 years ago which inspired this method. Some people might find it strange that I use fat free milk but add butter. I have found that combining the mild flavored oysters with the melted butter is a perfect compliment. I think the key to the best flavor is the cooking the small amount of flour with the oysters, juice, and seasonings also helps to make the smaller pieces of oysters. I'm adding the recipe here because as I get older it is harder and harder to remember some things.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 quart

Ingredients

• 8  ounces  of whole  oysters (I use Bumble Bee)
• 2  tablespoons white flour
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1⁄2 teaspoon  accent  flavor enhancer
• 1  quart nonfat milk
• 4  tablespoons butter

Directions

1. Pour the oysters and juice into a large pan. Add the butter, flour and seasonings. Cook over medium heat stirring continually until the mixture thickens.
2. Add the milk and turn down the heat to medium low. Cook until the stew is well heated but not curdled. Add more seasonings or butter if needed according to your taste. Serve and enjoy with oyster crackers if desired.