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Oyster Stew

 

Ingredients:

 

  • 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
  • 2 cups half and half
  • ½ of a small carrot shredded
  • 2 cups shredded potatoes
  • 2 Tablespoons Flour

Cooking Directions:

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.