Ingredients
3 tbsp butter
2 shallots, minced
4 stalks celery finely chopped with leaves
1 tsp celery seeds
1 cup clam juice
3 cups chicken broth
salt and ground white pepper
1/4 cup heavy cream
30 oz small jarred oysters
3/4 tsp Hungarian paprika
Minced parsley for garnish
Preparation
In a soup pot over medium heat, melt 2 tbsp butter, add shallots and saute until translucent, add celery and saute until celery brightens in color. Stir in wine or sweet vermouth and cook 3-4 minutes to burn off alcohol. Add clam juice, chicken broth, salt and pepper to taste, cover. Simmer 15 minutes. Add cream, heat 2-3 minutes, add oysters, cook uncovered until oysters plump and edges curl. Stir in remaining butter and paprika to taste. Serve in warm bowl. Garnish with paprika and sprinkling of parsley
