Oyster Bisque

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2 dozen small oysters

1 quart seafood stock (such as Kitchen Basics)

1 3/4 cups diced peeled red potato

1 cup diced peeled parsnip

1 cup chopped leek, white part only

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup half-and-half

2 tablespoons coarsely chopped fresh chives

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