BROWSE THE COLGIN COOKBOOK

Oyster and Clam Soup

serves 4

1 pint fresh oysters
1 pint fresh clams
1/4 cup chopped celery
1/4 cup chopped white onions
5 cups water
3 tbs. butter
1/4 tsp. Colgin Worcestershire sauce
1/4 tsp. white pepper
salt to taste

Drain the liquid from the oysters; reserve. In saucepan combine clams, oyster liquid, water,
Worcestershire sauce, celery, onions, salt and
pepper. Bring to boil. Simmer on low heat for 5 minutes. In skillet melt butter and saute oysters
until edges curl. Drop oysters into soup; simmer
2-5 minutes. Spoon into bowls and top with parsley.