Opulent Oyster Stew

Oyster stew is the classic country soup made with seafood. Early in our history, enterprising colonials transported barrels of ice-packed oysters inland and sold them during winter months. This was a replay of the custom of ancient Romans of importing oysters in snow and ice from England to feature as a delicacy in the Eternal City’s feasts and banquets. Oyster suppers were popular in our prairie and coastal areas; they brought neighbors together for happy evenings.

Now oysters, once available only during the “R” months—in cold weather—are an around-the-year food. They appear in cans in supermarket freezer cases at all times. The important point is to avoid overcooking oysters. Just heat them through, or until the edges curl. This will take an average of three to five minutes only. When so handled, oysters retain their delicate flavor, plumpness and tenderness.