We saved the crab and oyster shells from the past month, and made a fish stock by boiling the shells with ends of leeks. In a separate pot, we sautéed more leeks, celery, and grated carrot in butter, and added potatoes and the strained stock. As this came back to a boil, we shucked a dozen oysters — I bought a shucking knife for the occasion — which we poached for just five minutes. We stirred in a pint of half-and-half and some salt at the end. It was fantastic.
I didn't follow this recipe particularly closely, but I had read it (and a few more that are no longer at the links I had bookmarked) before cooking.
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