Oyster Stew

DIRECTIONS

• Drain the oysters in a colander set over a bowl. Reserve the juices.
• Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
• Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
• Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
• Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
• Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
• Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
• Add the warm cream and adjust the seasoning with salt and pepper.
• Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.