Oyster Stew

• 8 ounces shucked oysters, with their juices
• 2 slices bacon, minced
• 1 onion, minced
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 bay leaf
• 1/2 cup heavy cream, warmed
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground black pepper (to taste)
• oyster crackers

1. Drain the oysters in a colander set over a bowl. Reserve the juices.
2. Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
3. Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
4. Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
5. Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
6. Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
7. Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
8. Add the warm cream and adjust the seasoning with salt and pepper.
9. Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.

oysters, bacon, onion, flour, milk, bay leaf, heavy cream, salt, fresh ground black pepper, oyster crackers

Taken from www.food.com/recipe/oyster-stew-175857 (may not work)