Ingredients

1 qt oysters - I like to use Selects, Standards are too small and Counts
disappear too quickly.  This is for east coast oysters.  If using Pacific
oysters use smalls.  The idea is for the oysters to be big enough to make
a nice spoonful, and no larger.

 1 pt extra broth if available - 1/2 pint of clam juice can be sub'd

 1/2 gal. whole milk

 1 pint 1/2 & 1/2  

 1/2 stick butter

 1-2 whole bell pepper(s)  

  Herbs & spices
 2 Tbs dried minced onion (don't use fresh, dried helps make stew richer.)

 2 Tbs Worcestershire - green label if you have it but original is brown is fine

 1 Tbs minced garlic - may need more depending on freshness of garlic

 1 tsp dried tarragon finely crushed  

 1 tsp dried basil  

 salt - add salt to taste after stew is done.

  Hot Peppers
 1/2 tsp cayenne                  : For this group of hot stuff, gather as

 1/2 tsp tabasco or equivalent    : many different kinds of hot peppers as

 1/2 tsp black pepper             : are available and only use a little of

 1/2 tsp white pepper             : each kind.  Avoid jalapeno /green hots

 1/4 tsp dried habaneros or       : due to flavor disconnect.  Try to get a

        1/8 of 1 fresh -careful!  : habaneros though, they make a big diff.

  Garnish
 1 tsp paprika

                   Process

Get pot large enough for final stew, drain off fresh oyster broth into pot
and add extra broth or clam juice.  Add enough water to fill the pot about 2
inches, also add half of your garlic and half of your tarragon at this time.
Cover and heat at highest stove setting until rapidly boiling.  While it is
heating, get a covered container large enough to hold all of your oysters
and 1/2 & 1/2.  When boiling, add 1/2 quart of oysters and spread evenly in
pot, recover and begin checking after two minutes for return to boil.  Boil
for 1-2 minutes then lower heat and use a straining ladle or spatula to
transfer cooked oysters to container.  Immediately pour half of the pint of
1/2 & 1/2 over them to cool them.  Return heat to high, and when boiling
again repeat the process with the other 1/2 quart of oysters.  When done,
cover the container and put in fridge.

Reduce heat to medium-high - hot but not boiling.  Add remaining herbs,
spices and hot peppers.  Now cut the bell peppers into reasonably small
pieces - how is your choice.  Add the cut peppers to the pot and cook
covered for 20-30 minutes, or until peppers are soft.

Remove pot lid and turn off heat.  Pour milk into microwavable container
and heat at medium power for several minutes until milk is warm.  This helps
prevent the milk from curdling when it is added to the stew.  It also gives
time for the pot to cool some.  Add the warmed milk to the stew and return
stove to lowest heat setting.  Now hide the lid!  Seriously - once the milk is
in, the lid should never be on while the heat is also on. Otherwise, you risk
curdling the milk.  (The result is an unappetizing watery slop of milk solids
and other stew elements - think of a thin cottage cheese soup ... extra small
curd, with peppers and oysters.  You really want to avoid this, so hide the lid.)

If serving immediately, add the oysters back at this point, then taste and
adjust for salt, hots, fullness of flavor.  Now add butter and allow to melt
and form surface layer.  Now while stirring lightly to mix butter, add
paprika.

If serving later, make a small bowl to test which includes stew and a few
oysters - or a big bowl if you so choose, its your stew!  Add a little
butter and paprika and taste, make adjustments as needed.  Then remove heat,
find the lid, cover and let cool.  Refrigerate ater about an hour.  When
serving ...

SLOWLY heat stew on stove, first at medium-low, then when past room temp
switch to low-low.  Once stew is heated then add the oysters/half&half mix.
Allow to continue heating slowly, then add butter and paprika.  (Is the lid
hidden?  Very important during Super Bowl - well intentioned people ...)

Serve with Nabisco Oyster Crackers - the only kind I've tried that are worth buying.

Good luck and enjoy - Keith