Stovetop Oyster Stew

Stovetop Oyster Stew

1-2 tablespoons of olive oil
1 yellow onion chopped small
2 stalks celery chopped small
2 carrots chopped small
4 mini peppers chopped small
2 garlic cloves micro minced
1 jar of clam juice
1 container of vegetable stock (it had salt so I omitted salt from recipe)
3/4 cup spring water (eliminating tap water, full of chlorine and fluoride)
2 tablespoons dry sherry
1 tablespoon fish sauce
3-4 dashes of hot sauce
1 teaspoon thyme
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon dill seed
1 teaspoon dried parsley
1/2 teaspoon black pepper freshly ground
10 small potatoes chopped small (I used purple potatoes I had on hand)
1/2 cup of heavy cream
2 cans oysters drained, chopped in half if large, juice added to stew

Yes soup or stew is a good meal to eat in the summer. It will actually cool you off. Not sure why they call this a stew; it's made the same way a clam chowder is made. In summer this is a meal you can cook on the stovetop and not turn on your oven. In a large stock pot, add olive oil and sauté the onion till soft, then add celery till softened, then carrots, then peppers. Last add garlic and sauté one more minutes. Add clam juice, vegetable stock, and water. Then add all the herbs, spices, and sauces. Cook on medium till all has softened and melded. Add chopped potatoes and cook till soft.. Turn off heat and add the cream and then the oysters. Oysters are already cooked so you just need to warm the cream and oysters and serve immediately. Don't cook the oysters beforehand as they will become tough. Gary raved about this and had seconds.