1 pint shucked Maryland oysters with liquor
1 quart milk
1/4 cup (1/2 stick) butter
Salt and pepper to taste
Seafood seasoning, if desired

In a 4-quart pan, cook oysters with liquor over low heat until edges of oysters just begin to curl. Add milk, butter, salt and pepper. Heat slowly until hot; do not boil. For an extra zip, sprinkle with seafood seasoning on each serving. Makes about 6 cups of stew.