Easy Oyster Stew

Some people consider Easy Oyster Stew to be hot milk with oysters and pepper. That’s easy, but not as delicious as this recipe.

The key to really good oyster stew is taking time for the soup base flavors to develop. The chicken broth may seem odd here, but it helps intensify the flavor of the cream. Be sure not to overcook the oysters. As soon as they begin to curl, serve the stew.

Adapted from the Big Book of Fish & Shellfish by Fred Thompson (Chronicle Books).

Makes 4 to 6 servings

• 1 cup low-sodium chicken broth or homemade stock
• 2 cups heavy cream
• 1 tablespoon freshly ground black pepper
• 36 shucked oysters with their liquor, strained
• Kosher salt
• Finely chopped fresh Italian parsley, for garnish
• Saltine crackers

• 1. In a medium saucepan, bring the broth to a boil over high heat. Boil until it is reduced by about 1/3, about 5 minutes.
• 2. Lower the heat, and add the cream and pepper. Simmer very slowly 30 to 45 minutes to mellow the flavor. Do not boil.
• 3. When ready to serve, add the oysters and as much of their strained juice as desired and heat just until the edges of the oysters curl, about 4 to 6 minutes. Season to taste with salt. Serve immediately, garnished with the parsley and a bowl of Saltine crackers to pass at the table.

Photographer: iStockphoto.com/Norbert Bieberstein

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