Capt. Phil's Oyster Stew

We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated.

• Ready In: 25 mins
• Serves: 4
• Yields: 6 Cups

Ingredients

• 1⁄2 cup  diced peeled boiling potato
• 1  tablespoon olive oil
• 1⁄4 cup  chopped onion
• 2  pints  freshly shucked  oysters (drain their liquor and reserve)
• 2  tablespoons  minced fresh parsley
• 2  tablespoons  minced garlic
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon white pepper
•  fresh ground black pepper
• 1⁄2 teaspoon  hot pepper sauce
• 1⁄2 teaspoon Worcestershire sauce
• 1  cup heavy cream
• 2  green onions or 2  scallions, finely minced

Directions

1. In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
2. Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
3. Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
4. To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
5. Makes 6 cups, or 4 first-course servings.