Ingredients Jump to Instructions ↓

  1. 1 quart (4 cups) half-and-half

  2. 1 cup heavy cream

  3. 1/4 cup butter

  4. 2 pints oysters in their liquors

  5. 1 tablespoon all-purpose flour

  6. 1 teaspoon salt

  7. 1/2 teaspoon pepper Butter and oyster crackers for accompaniment

Instructions Jump to Ingredients ↑

  1. Combine half-and-half, cream and butter in 3 quart saucepan; cook over medium heat until bubbles form at edge of saucepan. Combine flour with 2 tablespoons oyster liquor; stir into oysters and remaining liquor. Add oyster mixture to saucepan; cook over low heat until edges of oysters begin to curl, stirring occasionally. Stir in salt and pepper. Divide oysters among serving bowls; ladle broth over top. Serve each with a pat of butter and oyster crackers.


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