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TRADITIONAL MARYLAND OYSTER STEW 
1 pt. shucked Maryland oysters, with liquor
1 qt. milk
1/4 c. (1/2 stick) butter
Salt and pepper to taste
Seafood seasoning, if desired

In 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 seafood seasoning on each serving. Makes about 6 cups stew.
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