Oyster Stew

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2 cups peeled and diced potatoes
1/2 cup peeled and diced Vidalia or Spanish onion
1/2 cup sliced leeks
1/4 cup diced celery
1 teaspoon minced garlic
2 bay leaves
2 tablespoons butter
1 cup water
1 cup clam juice
Strained liquid from the oysters plus enough water to make 2 cups
1/2 cup vermouth or dry white wine
1 cup half-and-half
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 pints small fresh oysters, drained and picked over, liquor reserved
chopped fresh scallions (green onions)

In a large soup pot over medium heat, add the potato, onion, leek,
celery, garlic, bay leaves, butter, water and clam juice. Cover
and gently simmer about 10 minutes. Add the second broth and wine;
continue simmering another 15 minutes until the potatoes are very
soft. Remove the bay leaves. Add the half-and-half, hot pepper
sauce and salt.

In a separate medium saucepan, heat the oysters just until edges
curl. Stir oysters plus any accumulated juices into stew. Sprinkle
with scallions and serve.