|Shucked oysters||12 Ounce (Two Jars, 12 Ounce Each)|
|Whipping cream||4 Cup (64 tbs)|
|Fat free chicken broth||4 Cup (64 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Pour oysters and juices into a 5- to 6-quart pan; with kitchen shears, snip oysters into 1-inch chunks. Add butter, cream, and broth. Stir often over medium-high heat until steaming, 10 to 15 minutes. Add parsley and salt and pepper to taste.
2. Ladle into bowls or cups.