1 tbs. olive oil
½ cup finely chopped celery
½ cup minced shallots
1 tbs. all-purpose flour
3 bottles (8 ounces each) clam juice
1 pint fresh shucked oysters (about 2 dozen), strained, liquor reserved
2 large potatoes, peeled and diced
1 cup milk
¼ tsp. salt
¼ tsp. pepper
4 cups packed fresh spinach leaves (5 ounces), cut into ½ inch thick strips

Heat oil in a large saucepan over medium heat. Add celery and shallots; cook until softened, 4 minutes. Stir in flour until blended, then stir in clam juice and reserved oyster liquid. Bring to a boil. Add potatoes; reduce heat and simmer until potatoes are very tender, 15 minutes. Stir in milk, salt, and pepper. Add oysters and simmer until cooked through, about 2 minutes more. Stir in the spinach and continue cooking until wilted, 1 minute. Immediately spoon soup into bowls. Makes 8 servings.