Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
338
Calories
18g
Protein
22g
Fat
18g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter (1/4 pound)
- 1 quart oysters
- 1 quart whole milk
- 1 quart half-and-half
- salt and pepper
Directions
1
1. Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
2
2. Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
3
3. Salt and pepper to taste. The stew will take a lot of seasoning.
4
4. Heat to serving temperature and serve.
5
Category:New England Recipes
6
Category:New England Soups
Recipe sourced from
fandom