Oyster-Artichoke Soup

• 25 unshucked oysters
• 1 teaspoon butter
• 1/2 cup chopped green onions
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon ground red pepper
• 3 (8-ounce) bottles clam juice
• 2 cups 2% reduced-fat milk
• 3/4 cup half-and-half
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Shuck oysters, reserving 1/4 cup oyster liquid. Set oysters aside in a small bowl; set oyster liquid aside in another small bowl.
2. Melt butter in a large saucepan over medium-high heat. Add onions; saute 1 minute. Add reserved oyster liquid, parsley, thyme, red pepper, and clam juice; bring to a boil. Reduce heat, and simmer, uncovered, for 10 minutes.
3. Place flour in a medium bowl; gradually add milk, stirring with a whisk until well blended. Stir flour mixture and half-and-half into pan; cook over medium heat 8 minutes or until thickened, stirring constantly. Stir in oysters and artichokes; cook 3 minutes or until edges of oysters curl. Stir in salt and black pepper.

oysters, butter, green onions, parsley, thyme, ground red pepper, clam juice, milk, quartered artichoke hearts, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/oyster-artichoke-soup (may not work)