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. Please don't overcook the oysters. As soon as they begin to curl, serve the stew.
- 1 cup low-sodium chicken broth or homemade stock
- 2 cups heavy cream
- 1 tablespoon freshly ground black pepper
- 36 shucked oysters, liquor strained and reserved
- Kosher salt
- Finely chopped fresh Italian parsley for garnish
- Saltine crackers for serving
In a medium saucepan, bring the broth to a boil over high heat. Boil until it is reduced by about one-third, about 5 minutes.
Lower the heat, and add the cream and pepper. Simmer very slowly 30 to 45 minutes to mellow the flavor. Do not boil.
When ready to serve, add the oysters and as much of their strained liquor as desired and heat just until the edges of the oysters curl, 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.
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