Main Ingredients:

2 cups peeled and diced potatoes1/2 cup peeled and diced Vidalia or Spanish onion1/2 cup sliced leeks1/4 cup diced celery1 teaspoon minced garlic2 bay leaves2 tablespoons butter1 cup water1 cup clam juiceStrained liquid from the oysters plus enough water to make 2 cups1/2 cup vermouth or dry white wine1 cup half-and-half1 teaspoon hot pepper sauce1/2 teaspoon salt2 pints small fresh oysters, drained and picked over, liquor reservedchopped fresh scallions (green onions)

Cooking Preparation of the Recipe:

In a large soup pot over medium heat, add the potato, onion, leek,celery, garlic, bay leaves, butter, water and clam juice. Coverand gently simmer about 10 minutes. Add the second broth and wine;continue simmering another 15 minutes until the potatoes are verysoft. Remove the bay leaves. Add the half-and-half, hot peppersauce and salt.In a separate medium saucepan, heat the oysters just until edgescurl. Stir oysters plus any accumulated juices into stew. Sprinklewith scallions and serve.

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