|Shucked oysters with liquid||1⁄2 Pint (Fresh)|
|Clam broth||1 Cup (16 tbs) (Homemade / Canned)|
|Freshly ground pepper||To Taste|
|Light cream||1 Cup (16 tbs)|
Melt butter in a medium, heavy saucepan.
Add oysters, broth, salt, and pepper.
Simmer over low heat 10 min- utes; add cream and heat very hot, making sure stew does not boil.
Place a dot of butter in each soup bowl before serving, and garnish with additional fresh pepper, if desired.