Oyster Stew
This creamy stew is a cross between an oyster gumbo and an oyster bisque. Similar to a gumbo, flour is used for its thickening properties without overwhelming the delicate oyster flavor. And much like a bisque, a combination of milk and cream is stirred into the base, lending an extra rich and satisfying element to this minimalist stew. Sweet shallots are a natural complement to oysters, but you could swap in onions in a pinch. Store-bought seafood stock gets an upgrade: One pound of oysters gets blended into it, making a superbriny base for the broth. And there’s no oyster-shucking needed — look for pre-shucked fresh oysters in your grocer’s seafood department.
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