4 1/2 dozen oysters, shucked
2 c. clam juice
1 1/2 tbsp. unsalted butter
1 1/2 tbsp. EV olive oil
2 leeks, sliced thinly
3 minced garlic cloves
1 1/2 lbs. fresh spinach (remove stems)
3 c. heavy cream
1 tsp. salt
1 1/2 tsp. pepper

Put oysters in bowl. Strain them, add 3 cups water and the clam juice. Set aside liquid.

In large saucepan, melt butter in oil over medium heat. Add leeks and saute. Add garlic and cook, stirring for 30 seconds. Stir in 6 cups reserved stock and bring to boil. Remove from heat. Set aside (may prepare all this ahead).

At serving time, bring stock to boil over high heat. Add the spinach. Boil 1 minute. Add cream, salt, pepper. Return to boil and add oysters. Bring to simmer. Ladle into tureen or soup plates and serve. Serves 12.