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Oyster Stew

1 cup minced onions
1 stalk celery, minced
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp dried savory
1 baking potato, diced
1 1/2 cup chicken broth
1/2 cup frozen corn
1/2 cup bottled clam juice
1 1/2 cup small oysters, drained
1 1/2 cup milk
1/4 cup minced fresh parsley

In a large saucepan, saute onions and celery in the olive oil over
a medium heat. Add garlic and savory. Stir for 30 seconds. Add
the potato, chicken broth, and clam juice, and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes. Stir in the corn
and oysters. Simmer briefly, until the edge of the oysters start
to curl. Slowly add the milk, parsley, and heat through.

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