Oyster And Spinach Chowder

• 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

1. Combine the oyster liquor, clam juice, and water. Set aside.
2. In a medium soup pot over medium heat, saute the onion or leek in the butter and olive oil until soft. Add the garlic and saute for about 30 seconds more.
3. 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.
4. 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.

oysters, clam juice, water, butter, extravirgin olive oil, onion, clove garlic, potatoes, heavy cream, baby spinach, salt

Taken from food52.com/recipes/19204-oyster-and-spinach-chowder (may not work)