Serves 4

Ingredients

16 each	oysters, shucked
1/4 cup	olive oil
1 each	chopped, small onion
1 tablespoon	minced, garlic
2 each	chopped, ribs of celery
1 each	chopped, carrot
2 each	chopped, potatoes
1 quart	water
1 each	8 oz. can tomato sauce (salsa de el pato)
1 each	chopped, tomato
Salt and pepper to taste

Preparation

1. Purchase oysters from a reputable vendor. Make sure they are completely closed shut. If an oyster shell is open discard.
2. Clean oysters thoroughly with water and scrub them with a brush so they are free of sand or dirt.
3. Shuck the oysters with a knife and rinse oyster thoroughly with water to clean any sand or dirt.
4. Using a one-gallon soup pot, bring oil to the smoking point.
5. Add the onions and garlic and cook for 2 minutes.
6. Add celery, carrots, and potatoes and continue to cook for 2 more minutes. Stir constantly so the vegetables are infused with flavor, not browned.
7. Add the water and the tomato sauce and bring to a boil.
8. Add the shucked oysters, season with salt and pepper and simmer until vegetables become fork tender, 10 to 15 minutes.
9. Ladle hot soup into 4 bowls and serve hot.

GARNISH: Fried tortilla chips or chopped cilantro and a wedge of lemon.