3/4 cup whole shucked raw oyster for each stew
*Place oyster in saucepan with just enough water to cover.
*Bring to boiling point and remove from heat.
*Larger oysters can be cut into bite size pieces, small oyster leave whole.
*Save broth for stew
Heat:
1 1/2 cups whole milk or Half and Half in sauce pan
1/4 cup oyster broth
Add cooked oysters
*Bring to boiling point but DO NOT boil
Ladle into a buttered bowl and ENJOY