Ingredients3 doz. fresh shucked oysters.
1/2 gallon of whole milk
1 qt of heavy whipping cream
1/2 LB Tasso(dry cured spicy ham)
2 Yukon Gold Potatoes, cubed
2 sticks of butter
In a large stock pot bring to a medium boil the milk,cream,and butter. After the milk mixture cooks for about 5 mins, add the potatoes. Taste the stew and add salt and white pepper (fine grind). After the potatoes are fork tender, add the drained oysters and 1/2 stick of butter. Stir with a wooden spoon and adjust the seasoning. Bring back to a med boil just till the edges of the oysters start to curl. Serve into a large bowl and serve with a warm loaf of sourdough bread. Garnish with fresh chopped parsley.