Oyster Stew

     I haven't lost the knack of making oyster stew.  There's not much to it, and the big brand name in condensed soups has their own mild version, though I haven't found it in stores around here for some time.  But there's a knack to it, and multiple places to go wrong.

     Canned oysters were scarce for a long while, too.  They're back now, at least some of the time (months with R in them?)  So I was determined to give it a try.

     You start by making a thickener of flour, water, a little salt,* a dash of hot sauce or Worcestershire sauce and a glob of butter.  Stir that up to a smooth paste and add it to the contents of a couple of 8-ounce cans of oysters, liquid and all.  Simmer over low heat until the oysters start to curl and set aside.  Scald four cups of milk and a little butter, or three cups of milk and one of cream, then add the oysters and let it sit a spell, over very low heat if you like (but keep an eye on it!).

     Serve with a dash of paprika, parsley or chives, hot sauce and pepper on the table, and crusty bread or crackers.

     Variations: add cooked potato and/or sauteed onion and/or celery, cut small.

     It's warm and filling on a chilly evening.  Oysters aren't for everyone; if you're curious but unsure, look for a ready-made version and give it a try.  The scratch version is strong and has more zing, with big, meaty oysters.

     The gotchas: blend the thickener smooth, not lumpy.  That means cold, cold water and plenty of stirring before you add it to the oysters and their liquid (and then turn on the heat).  Don't overcook the oysters -- and really, really don't overcook the milk.  It's done when it's bubbly around the edges and steam is rising from it.  You can cook both at the same time, and old recipes assume you will, but that means dividing your attention.

     Depression-era bread and milk can be this recipe without the oysters -- and you can still find people who were happy to get even that much.
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* One and a half tablespoons of flour, two tablespoons of cold water, a teaspoon or so of salt -- old recipes have even more salt, but even a teaspoon was plenty for me.  It does need a little, but you can always add more to your bowl.