Oyster Stew

• 6 tablespoons butter
• 1/2 cup finely chopped heart of celery
• 1/2 cup finely chopped onion
• 4 cups milk
• 4 cups heavy cream
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon paprika
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 quarts shucked oysters with their natural liquor
• 1/4 cup finely chopped parsley

1. Heat butter in saucepan and add celery and onion.
2. Cook, stirring, without browning, about 5 minutes.
3. Add milk and cream and bring to the simmer.
4. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
5. Add oysters with their liquor and let simmer about three minutes or until oysters start to curl.
6. Do not overcook or oysters will toughen.
7. Serve in heated soup bowls with equal portions of parsley sprinkled on top.

butter, heart of celery, onion, milk, heavy cream, worcestershire sauce, tabasco sauce, paprika, salt, freshly ground pepper, oysters, parsley

Taken from cooking.nytimes.com/recipes/188 (may not work)