Copied from elsewhere:  Born and raised on the water, oystering is in chef Madden Surbaugh’s blood. Every year at Christmas his grandfather made his famous oyster stew.

Ingredients:

recipe makes 4 servings

• 2 tablespoons butter
• 1 clove garlic, crushed
• 2 shallots, minced
• 1/2 cup dry sherry or dry white wine
• 24 freshly shucked oysters, oyster liquor reserved
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley
• sea salt to taste
• 1 pinch sweet paprika
• 1 cup oyster crackers

Directions:

Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.

Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.

Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.

Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.

Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Copied from elsewhere:   Simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.