TO DIE FOR OYSTER STEW
Steps:
- 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
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