Quick & Light Oyster Stew

• water↗2 cups
• butter↗1 tablespoon
• Worcestershire sauce↗2 teaspoons
• canned oysters↗2 cans

  drained, juice reserved, 8 ounce

• salt↗1⁄2 teaspoon
• russet potato↗1 lb

  peeled and cubed

• low-fat milk↗4 cups
• white pepper1⁄4 teaspoon
• ground nutmeg↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.

2. 2

   Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.

3. 3

   If oysters are large, cut into halves or thirds.

4. 4

   When potatoes are tender, reduce heat to medium and add oysters.

5. 5

   Cook until edges curl, about 4 minute.

6. 6

   Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.

7. 7

   Be careful it does not scorch.

8. 8

   Add to stockpot with pepper and heat through.

9. 9

   Serve with a sprinkle of nutmeg on each serving.