Oyster Stew (AIP compliant)

Melt and saute together: 1 stick of butter (use coconut oil or duck fat if on AIP full elimination) 2 leeks sliced (white and light Green Part only; chop off dark green part, slice in half circles then slice thinly washed well in lots of water after sliced to get rid of dirt) 1 cup chopped fresh carrot, small dice 1 cup chopped turnips, small dice same size as carrot (2 medium turnips) 1 cups thinly sliced celery (about three sticks from outside part of celery; save celery heart for garnish) When vegetables are soft, add: 2 T cassava flour and stir for 2 minutes Add: 8 ounces of clam juice and 8 ounces of filtered water 1 can coconut cream without guar gum (Thrive, Trader Joe’s) Stir until blended and simmer 10 minutes while flavors come together. Add: 1 to 1-1/2 pints of fresh local oysters* with their liquor (feel for and remove any small shell before you add) Let these cook very gently on low simmer for another 5-10 minutes. For serving add these garnishes, optional: Tabasco (if you can tolerate nightshades) Grated fresh horseradish (small side of box grater) Celery hearts sliced very thinly Finely chopped parsley NOTES: *OYSTERS: Winter oysters taste best Good source is Chincoteaque Oysters from Toby Island Bay Oyster Farm are fabulous in this stew; at Palisades Farmers Market