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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

¼

 cup

olive oil

 

1

large

chayote

peeled and cubed

½

 cup

onion

chopped

¼

cup

celery

sliced

1

cup

liquid from oysters and clams

 

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

 

 

   

 

 

   

 

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1. Sauté chayote, onion and celery until tender.
  2. Drain juices from oysters and clams to equal 1 cup, and pour over chayote.
  3. Set seafood aside
  4. Add cream and cornstarch mixture to vegetables and drained juices.
  5. Stir constantly until smooth and glossy, do not boil.
  6. Add oysters, clams and fennel seeds and heat to serving temperature.