Oyster Stew

My Grandpa (dad's dad) rarely cooked but when he did - it was awesome. This was one of my favorite nights - Oyster Stew. He always served it with homemade, toasted English muffin bread and I loved it! But, then again I was also that weird kid that could eat a whole can of smoked oysters with saltine crackers  by the time I was probably 5. One of my favorite memories of this was making it with hamburgers for the Ronzas and Daniels at the beach my freshman year of high school. I don't think it have ever tasted so good!

Oyster Stew                                     
 4 servings


4 tablespoons unsalted butter
16 ounces canned oysters - more if preferred
4 cups milk - as long as you aren't trying to go low-fat, I'd use whole milk. It'll be richer
Salt and pepper

1. Melt the butter in a large pot. Drain the oysters but save the liquid, setting it aside. Add the oysters to the butter and cook until they start to curl, about 4 minutes.
2. Meanwhile heat the milk with the oyster liquid and season with salt and pepper. Do not let this boil, just make sure that it is hot.
3. Once the oysters have started curling, slowly add the liquid to the oysters while stirring. Season with salt and pepper and serve hot with saltine crackers or toasted bread.