Classic Oyster Stew

• 1 pt. shucked fresh oysters, undrained
• 2 cups milk
• Kosher salt
• Freshly ground black pepper
• 1/4 cup butter
• 1 shallot, minced
• 1 small garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• 2 tablespoons sherry
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon celery salt
• Fresh lemon juice
• Dash of hot sauce (such as Tabasco)
• Oyster crackers, saltine crackers, or buttered toast

1. Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
2. Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

oysters, milk, kosher salt, freshly ground black pepper, butter, shallot, garlic, flour, sherry, worcestershire sauce, celery salt, lemon juice, hot sauce, oyster crackers

Taken from www.myrecipes.com/recipe/classic-oyster-stew (may not work)