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Oyster Stew - A unique Southern favorite

This recipe makes an oyster stew that has been a traditional holiday meal for many families. It is best served immediately. This stew is often served in smaller sized bowls.

1/4 cup butter or margarine
1 Pint Oysters - check the oysters and remove any shell remnants
3/4 cup cold water
1 tsp. Salt - (More or less depending upon your taste - add more to taste)
1/2 tsp Celery Salt
1 tsp. Paprika
4 cups WHOLE milk - (If desired you can substitute heavy cream or 2-percent milk)

Melt butter or margarine over high heat.
Add oysters - water, salt, celery salt and paprika
Cook until oysters curl at edges then slowly add milk.

When mixture just reaches boiling point - quickly remove from heat.
Serve at once - Serves 4 to 6 or more when served in cups.

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