re: Your Favorite Oyster Soup, Stew, Bisque...Recipes

I do it as we have done it in South Georgia for generations. Melt 1/2 stick of butter in a sauce pan. Once melted, turn heat down to medium. Add oysters without the juice. Roll around in the butter and simmer until the edges start to curl. Add 1/2 heavy cream, 1/2 milk until covered by about 2 inches. Couple of shakes of salt, and lots of cracked black pepper and 1/2 teaspoon of red pepper flakes. Add the leftover oyster "juice". Simmer for about 30 minutes. Break up saltines and add to the bowl.