A Favorite of Dad's

Oyster Stew
Serves 6
4 cups light cream1 qt. shucked oysters, drained, liquid reserved½ tsp. celery seed1 tsp. salt¼ tsp. ground white pepper (black is fine too, but affects color of soup)6 tsp. butter1 pinch of love
Combine cream and reserved oyster liquid in a 3 -4 qt. saucepan and warm over moderate heat. Reduce heat to low, stir in celery seeds, salt and pepper, then add oysters. Stirring occasionally, simmer gently for 3 – 4 minutes until the oysters plump up and their edges begin to curl.
Place a teaspoon of butter in a heated soup bowl and ladle in the stew. Serve at once and enjoy!!
*Note:This recipe was sent to Mom & Dad by a friend from Canada and it was one of Dad's faves. The rest of us were, shall we say, less enthusiastic about it, but he loved it, so on occasion he would roll up his sleeves and make it. He and Mom would eat it, but us kids were usually allowed to eat something else. I liked the juice with lots of crackers, but not the oysters. Give me a good clam chowder over this any time! ;-)