– In a large saute pan, melt the 4 tablespoons butter.

– Add the onions, celery, shallot, and garlic. Cook until tender.

– Stir in the flour, salt, and peppers. Cook for a couple more minutes.

– ​Whisk in the milk and oyster liquid. Add potatoes. Bring the liquid up to a low boil. Simmer for about 15 minutes or until potatoes are tender.

– ​Add the oysters. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters are opaque.

​- Stir in the parsley and remaining tablespoon of butter.

​- Remove from the heat. Taste before serving and salt as needed.

Ingredients

​- 5 tablespoons butter

– Half of a large sweet onion, chopped

– 2 stalks celery, chopped

– 1 pound new potatoes, peeled and diced

– 1 shallot, finely chopped

– 4 cloves minced garlic

– 2 tablespoons flour

– Salt to taste

– 3/4 teaspoon black pepper

– 3/4 teaspoon cayenne pepper

– 2 cups milk

– 12 freshly shucked oysters (reserve liquid)

– 1/4 chopped fresh parsley