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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
4 1/2 pint(s) shucked oysters |
1 quart(s) milk |
1 cup(s) cream |
2 tablespoon(s) butter |
1 1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
8 saltines, crumbled |
1 cup(s) steamed, chopped celery |
1 little whole mace (optional) |
Directions:
1. Heat milk, cream, butter, saltine crumbs, steamed celery, salt and pepper in a medium stock pot. Do not allow milk to boil or scald.
2. Add oysters and cook until the oysters curl on the edges.
3. Ladle into soup bowls and serve hot.
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