Ingredients
The following ingredients have 4 Servings
- 2 1/2 dozen freshly-shucked oysters and their liquor
- 1 1/2 cups clam juice
- 1/2 cup water
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 cup diced onion or 1 medium leek, white and light green part only, thinly sliced
- 1 large clove garlic, minced
- 2 cups diced potatoes (small dice) -- I used Yukon Gold
- 1 1/2 cups heavy cream
- 6 ounces baby spinach leaves, thick stems discarded
- 1 pinch Salt and pepper, to taste
Instruction
- Combine the oyster liquor, clam juice, and water. Set aside.
- In a medium soup pot over medium heat, sauté the onion or leek in the butter and olive oil until soft. Add the garlic and sauté for about 30 seconds more.
- Add the reserved broth and potatoes to the pot. Bring up to a boil and then simmer until the potatoes are tender, about 10 minutes.
- Add the cream, bring back up to a simmer, and stir in the spinach. Cook until the spinach just barely wilts, then add the oysters and any accumulated juices. Bring back up to a simmer again and simmer for 3 to 4 minutes until the oysters are just done. Season to taste with salt and pepper and serve immediately.
