Oyster Stew

1 can small minced clams
1 can oysters
1 pint Half-and-Half
1 tbsp butter
Accent seasoning

Heat milk and juices from clams and oysters separately. Do not boil milk. Place butter in saucepan and saute oysters lightly. Add salt, pepper and sprinkle a pinch of Accent. Mix in clams and combine with milk and juices. Serve hot.

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