Oyster Stew

Ingredients

1/2 stick plus 2 tablespoons (6 tablespoons) butter
2 tablespoons flour
1/2 cup chopped onions
2 cups milk
2 dozen oysters, shucked and drained, with 1/4 cup oyster liquor reserved
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/4 cup chopped green onions
1 tablespoon chopped garlic

Instructions

Melt 1/2 stick (4 tablespoons) of the butter in a skillet over medium-high heat. Add the flour and cook, stirring constantly, for 3 to 4 minutes to make a blond roux, the color of sandpaper.

Add the onions and cook for 2 minutes. Add the milk, oyster liquor, salt, cayenne, and black pepper and bring to a gentle boil. Stir constantly for 3 to 4 minutes, or until the mixture thickens slightly. Add the parsley, green onions, garlic, and oysters. Bring to a gentle boil and cook until the edges of the oysters curl, 3 to 4 minutes.

Cut the remaining 2 tablespoons of butter into chips and add to the stew.

Remove from the heat and serve immediately.

Yield: 4 main-course servings