Oyster Bay Oyster Stew

I love oysters. Especially those big, humongous oysters dredged up from the waters of Long Island Sound. Big and juicy and full of cold water flavor. I once ate 61 raw on the half shell, of those beauties at one sitting. Here is recipe that utilizes them to their utmost

Glorious

Oyster Bay L.I. Oyster Stew

1/4 cup diced potatoes peeled and diced
1 tbls. of good olive oil
1/4 cup of chopped onions
2 pints freshly shucked Oyster Bay, Long Island oysters with liquor to be drained off and put aside
3 tbs. of minced parsley 
4 tbls of minced garlic
1 1/2 tbls. of salt
1/4 tsp white pepper
1 tbls freshly ground black pepper
1/2 tsp hot pepper sauce
1 cup heavy cream
2 scallions minced
2 tbls unsalted butter

In three cups of boiling water boil the potatoes until firm
Heat oil in large skillet over high heat. Put in onions and saute for  30 sec. Add the liquor from the oysters and cook for 30 more sec. Next add the parsley, garlic,salt, pepper and a few more turns of black pepper. Stir in hot sauce.  Bring all to a simmer for 1 min. Add the cream and cook for 3 min.
Throw in the scallions and the oysters and cook until oysters start to curl. Make sure the oysters do not over cook. Serve in soup bowls. Each bowl holding about 1 1/2 ladles of the stew.