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Anne Marie's Clam and Oyster Stew  
Share & Win Recipe
July 2011

Anne Marie

1 1/2 tbspButter20ml
1/2 cupCelery finely chopped125ml
1 tbspFlour15ml
1 tbspPimento finely chopped15ml
1 canBaby Clams (1 can - with juice)1 can
1 1/2 cupsWater350ml
1 1/2 cupsCondensed Milk370ml
1 canOysters (1 can- with juice)1 can
to tasteCracked Pepperto taste
1/2 cupOnion finely chopped125ml
2 cupsMedium Russet Potatoes peeled and diced500ml
2 tbspGreen Pepper finely chopped25ml

Saute onion, celery and green pepper in butter until soft. Stir in flour and cook over low heat stirring occasionally, until flour begins to brown. Add chopped pimento.

Stir in juice from oysters and clams. Peel and cube potatoes and add to pot. Stir in water. Finely chop clams and add to stew. Cover and cook over low heat until potatoes are nearly done. Add condensed milk and then stir oysters in gently. Simmer over low heat until potatoes are tender and flavors have melded. Add cracked pepper and salt to taste.

Serve with garlic toast (baguette with garlic butter).

Even better the next day.

This potato recipe is brought to you courtesy of Anne Marie Devereaux, NB.

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What Others Say

I like finding new ways to use oysters. What an amazing recipe.
     - Trish Samero

     - Cindy Weathers

Seafood is always supreme! great recipe.
     - Larry Lovelace

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