Oyster Stew

• oysters, freshly shucked, ½ litre (1 pint, or about 16–20)
• bacon,

Fry the bacon crisp, drain it on absorbent paper and crumble it.

Put the oysters, with their juices, and the butter in a heavy pot and cook them gently until the edges begin to curl (about 3 minutes). Then add the bacon, the milk (or ‘half and half’ if you prefer), shallot, salt and paprika. Once it is all heated through, serve the stew with oyster crackers.