1 gal. Oysters, (pureed w/oyster liqueur)
48 oz. Clam juice
3 cups White Wine
6 qts. West Creek Heavy Whipping Cream
3 West Creek Fresh Onions, diced
1 bunch Celery, diced
1/2 gal. Green Onion, diced
2 boxes Frozen Chopped Spinach, thawed
1/2 cup Seafood Seasoning
1 cup Herbsaint liquor
Salt and Pepper to taste
3 tbsp. Piancone Olive Oil
JAZZED UP:
Garnish w/ 2 poached oysters
Garnish w/ Fried Basil Leaf
Serve in Fresh Bread Bowl (approx. 4-5" round)
Garnish w/ Diced Green Onions
Saute vegetables in olive oil until translucent, add oyster liqueur and wine. Add remaining ingredients except Herbsaint and green onions. Cook for 20 minutes. Add Herbsaint and green onions. Remove from heat and cool.