To Die For Oyster Stew

• 3 tbsp butter
• 2 shallots, minced
• 4 stalks celery finely chopped with leaves
• 1 tsp celery seeds
• 1 cup clam juice
• 3 cups chicken broth
• salt and ground white pepper
• 1/4 cup heavy cream
• 30 oz small jarred oysters
• 3/4 tsp Hungarian paprika
• Minced parsley for garnish

1. In a soup pot over medium heat, melt 2 tbsp butter, add shallots and saute until translucent, add celery and saute until celery brightens in color. Stir in wine or sweet vermouth and cook 3-4 minutes to burn off alcohol. Add clam juice, chicken broth, salt and pepper to taste, cover. Simmer 15 minutes. Add cream, heat 2-3 minutes, add oysters, cook uncovered until oysters plump and edges curl. Stir in remaining butter and paprika to taste. Serve in warm bowl. Garnish with paprika and sprinkling of parsley

butter, shallots, stalks celery, celery seeds, clam juice, chicken broth, salt, heavy cream, oysters, paprika, parsley

Taken from www.epicurious.com/recipes/member/views/to-die-for-oyster-stew-1220634 (may not work)