Oyster Stew

   

• ½ cup butter
• 1 cup sliced green onions
• 1 cup sliced mushrooms
• ½ tablespoon crushed garlic
• 3 cups clam juice
• ¼ cup parsley
• 1 teaspoon dill
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound fresh shucked small oysters (With Juices)
• 2 cups half and half
• ½ of a small carrot shredded
• 2 cups shredded potatoes
• 2 Tablespoons Flour

IN A 4 QUART STOCK POT, OVER LOW HEAT MELT BUTTER, AND ADD ONIONS, MUSHROOMS, AND GARLIC, SAUTEE' UNTIL GLAZED. ADD CLAM JUICE, PARSLEY, DILL, SALT & PEPPER. LET COME BACK UP TO TEMPERATURE, ADD CARROTS, POTATOES, AND OYSTERS WITH JUICES. LET ALL SIMMER FOR ABOUT 5 MORE MINUTES.

IN A BOWL COMBINE FLOUR AND HALF AND HALF AND WISK TOGETHER WELL. ADD MIXTURE TO POT AND COOK ON MED-LOW FOR 5-10 MINUTES UNTIL SOUP THICKENS SLIGHTLY. DO NOT LET BOIL.

REMOVE FROM HEAT AND SERVE IMMEDIATELY GARNISH WITH A SPRIG OF FRESH DILL AND A DASH OF PAPRIKA.