Oyster Fritters

Ingredients:
1 pint oysters, reserving liquor
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1/2 cup milk
1/2 tsp. celery seed
oil

Instructions:
In a large bowl, mix flour, baking powder, salt, pepper and celery seed.  In another bowl mix egg and milk.  Pour the egg mixture into the dry ingredients and beat until you have a smooth batter.  Stir in oysters and liquor.  Pour oil into a fry pan to about 1" depth.  Heat to medium high (or 365º).  Using large spoon (or 2 small), scoop out 3-4 oysters with batter and drop into hot oil.  Fry until golden brown, about 3-4 minutes per side.  Drain on paper towels.
Courtesy Tri County Sportsmen

Oyster Stew

A great version of the time honored stew made by generations of watermen.

Ingredients:
2 quarts to 1 gallon standard oysters (reserving liquid)
1 gallon milk
1 can Pet milk or similar
1 bottle clam juice
1 lb. butter
1/2 stalk celery chopped
salt to taste

Instructions:
Over medium low heat, melt butter in a large stock pot. Add celery and cook until soft.  Add oysters and cook until edges of oysters curl up.  Add oyster liquid and remaining ingredients and cook over low heat until hot, stirring frequently to prevent burning.  Makes a big pot of stew.
Courtesy Pat Slowikowski

An elegant and delicious meal!

Ingredients:
1 chicken bouillon cube
1/4 cup butter, melted
3 Tbsp. flour
1/4 cup Smithfield Ham, coarsely chopped
1 (1/2oz.) can mushrooms
1 heaping tsp. dried chopped chives
1 Tbsp. soy sauce
1 tsp. instant minced onion
1/2 tsp. lemon and pepper seasoning
1/8 tsp. garlic powder
1 pt. shucked standard oysters with liquor
2 Tbsp. butter
8 patty shells, baked
paprika

Instructions:
Dissolve bouillon cube in 1 cup boiling water.  Blend the 1/4 cup melted butter and flour in a saucepan.  Add chicken liquid slowly, stirring constantly to keep smooth.  Cook over medium heat stirring constantly until mixture comes to a boil and thickens.  Reduce heat.  Add ham, mushrooms with liquid, and the next 5 seasonings to sauce.  Simmer for 2-3 minutes, stirring constantly.  In another pan simmer oysters and liquor and the 2 Tbsp. butter until edges of oysters just begin to curl.  Add oysters to sauce and use the oyster liquor to thin sauce to desired consistency.  Fill patty shells with oyster mixture.  Sprinkle paprika over top of each shell.  Place on cookie sheet and broil 4 inches from heat for 1-2 minutes or until hot and bubbly.  Serve immediately.  

Oyster Stew II

Another great version of this Chesapeake classic.

Ingredients:
1 cup butter
2 quarts oysters, with liquid
1/2 tsp. ground black pepper
2 1/2 tsp. Bon Appetit
1 Tbsp. Worcestershire sauce
1/4 tsp. instant onion powder
1/8 tsp. oregano leaves
2 quarts milk
1 quart half and half or light cream

Instructions:
In 6 quart enamel or stainless steel kettle, melt butter.  Add oysters with liquid and the next 5 ingredients.  Simmer 5 minutes, stirring occasionally.  Stir in milk and cream.  Heat slowly.  Do not let stew boil.  Makes 5 quarts.  This recipe can easily be halved.
Courtesy 100 Best Recipes For 100 Years by McCormick