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The addition of potato makes this classic dish much like
a chowder.

2 Tbsp. butter or margarine
1 thinly sliced green onion
1/2 c. thinly sliced celery
1 small clove garlic, pressed
1/4 tsp. salt (optional)
1/4 tsp. crushed thyme leaves
1/8 tsp. cayenne pepper
1 c. water
1 large white potato, peeled,
sliced or chopped
1 doz. oysters (reserve
1 c. heavy cream
2 Tbsp. chopped parsley
In heavy 3 quart saucepan, heat butter. Add onion,
celery and garlic; saute about 5 minutes. Add salt (if de-
sired), thyme and cayenne. Continue cooking about 3 minutes.
Stir in water; add potato. Cover and cook about 10 minutes or
until potato is tender. Stir in oysters with their liquid,
cream and parsley. Do not boil; cook just until heated
through. Makes 3 servings.

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