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