In a large pot over medium heat, melt 4 tablespoons of unsalted butter until it’s bubbly but not browned.

Add 1 diced onion to the melted butter, sautéing for 5-7 minutes until it becomes translucent and fragrant. Stir in 2 minced garlic cloves and cook for an additional minute.

Sprinkle in 1/4 cup of all-purpose flour while stirring continuously for about 2-3 minutes.

Gradually whisk in 2 cups of whole milk, ensuring no lumps form as you stir. Cook for about 5 minutes.

Reduce the heat to low and allow your stew to simmer gently for 15-20 minutes, stirring occasionally.

Stir in 1 cup of heavy cream, mixing well to integrate it. Season with salt, black pepper, and a dash of paprika to taste.

Carefully mix in the reserved oyster liquor and 1 pint of shucked oysters. Cook for 3-5 minutes until the oysters are plump and opaque.

Ladle the oyster stew into warm bowls, garnishing with freshly chopped parsley and serve with oyster crackers or crusty bread.