This recipe comes from my Grandmother. She prepared this stew often for her large family in the winter months. With six children, herself and my grandfather to feed, she found this recipe to be filling and affordable.
1 pint shucked oysters, with liquor
Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to not boil. Serve immediately.
Serve with oyster crackers, rolls or buttered bread. This recipe serves 6 and can be doubled and tripled as needed.