Despite the name, this is no thick, hearty seafood chowder. Good oyster stew is both thin and elegant.
Why This Recipe Works
To make the base for our oyster stew recipe, we used heavy cream (the milk versions were too watery) and added a bit of flour for body. Since oysters do not benefit from any sort of lengthy simmering, we finished the base of the soup before adding them. We simply poached the oysters in the hot base and then served the soup immediately.