Oyster Stew (Chesapeake)

1. 1

   Cook bacon crisp; drain.

2. 2

   Cook onions and celery in bacon fat. Drain.

3. 3

   Brown oysters in pan, a drop.

4. 4

   Add juice and let the edges just curl.

5. 5

   Warm milk to almost simmer; add tapioca powder. Let it expand to a gelatinous mass. Pour oysters, juice and vegetables in.

6. 6

   Check for salt.

7. 7

   Put crumbled bacon on top; dust with saffron.

8. 8

   Add butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.