Hoopers Island Oyster Stew
- 1 Pint Chesapeake Gold Oysters
- ¼ Stick butter
- 1 Medium onion, chopped
- 3 Medium potatoes, diced
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Pint half-and-half
- 3 Cups water
In medium saucepan over low heat, melt butter and saute onion with Worcestershire sauce, salt and pepper until onions are caramelized. Add water and potatoes. Cook over medium heat until potatoes are tender. (12-15 minutes).
Reduce heat and add oysters and liquor (natural juice in container).
Continue cooking 3-5 minutes.
Let stand for 10 minutes on low heat, add cream. Season to taste.