Oyster Stew With Rosemary Croutons

• 2 bacon slices, diced
• 1 cup finely diced celery
• 1 cup finely diced onion
• 1/2 cup vermouth
• 2 pints fresh oysters, undrained
• 2 tablespoons all-purpose flour
• 2 (8-ounce) bottles clam juice
• 3 cups half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley

1. Cook first 3 ingredients in a Dutch oven over medium heat 12 minutes or until onion and celery are tender. Add vermouth, and simmer 1 minute. Add oysters.
2. Whisk together flour and clam juice in a small bowl; whisk into soup. Bring to a simmer over medium heat. Simmer 1 minute or until oyster edges begin to curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook over medium-low heat until thoroughly heated. (Do not boil.) Serve with Rosemary Croutons.
3. Fix it Faster: Use prechopped fresh celery and onion that's now available in most grocery store produce departments.

bacon, celery, onion, vermouth, oysters, flour, clam juice, salt, pepper, thyme, parsley

Taken from www.myrecipes.com/recipe/oyster-stew-with-rosemary-croutons (may not work)