Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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¼ |
cup |
olive oil |
|
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1 |
large |
chayote |
peeled and cubed |
|
½ |
cup |
onion |
chopped |
|
¼ |
cup |
celery |
sliced |
|
1 |
cup |
liquid from oysters and clams |
|
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1 |
cup |
heavy cream |
|
|
2 |
Tbsp |
cornstarch |
dissolved in 2 Tbsp water |
|
1 |
cup |
fresh oysters |
drained (reserve liquid) |
|
1 |
7 ½ oz. can |
chopped clams |
drained (reserve liquid) |
|
¼ |
tsp |
fennel seed |
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Recipe Instructions:
- Sauté chayote, onion and celery until tender.
- Drain juices from oysters and clams to equal 1 cup, and pour over chayote.
- Set seafood aside
- Add cream and cornstarch mixture to vegetables and drained juices.
- Stir constantly until smooth and glossy, do not boil.
- Add oysters, clams and fennel seeds and heat to serving temperature.