Are you an oyster devotee who pops them open by the dozen and slurps straight from the half-shell? There’s a time and a place for fresh oysters, but these briny bivalves have their place in hot dishes ...

1 pint cream. 1 tablespoon fresh thyme, chopped. 1 bay leaf. Salt and pepper to taste. Westminster Bakers Co. oyster crackers for serving. In a 2 1/2-quart pot over medium heat, slowly melt the ...

There’s something magical about a bowl of steaming oyster stew. It’s not just a dish; it’s an experience, evoking memo ...

Oyster Stew. October 14, ... If the fishmonger shucks the oysters for you, let him know you need the liquid for this recipe. ... 41/2cups heavy cream.

3 cloves garlic, minced. May 14, 2003. Here's a favorite recipe from my family: ...

Chilly nights during S.C.'s oyster season are perfect chance to make oyster stew. Our simple recipe comes with five ... Chilly nights beg for oyster stew, ... 2 cups heavy cream; 1 quart oysters ...

I love this oyster stew recipe, which is adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock. Makes 6 servings. Melt half of the butter in a large nonreactive saucepan ...

Place the butter and the prosciutto in the bottom of a large saucepan over medium-low heat. Cook until the prosciutto softens and begins to darken, 3 to 4 minutes.

Oyster ice cream may taste less peculiar than it sounds. The base is made by gently heating oysters and cream, "almost like you make the oyster stew," Andrés says in his accented English.