Ingredients:

½ cup butter
1 cup sliced green onions
1 cup sliced mushrooms
½ tablespoon crushed garlic
3 cups clam juice
¼ cup parsley
1 teaspoon dill
½ teaspoon salt
¼ teaspoon pepper
1 pound fresh shucked small oysters (With Juices)
2 cups half and half
½ of a small carrot shredded
2 cups shredded potatoes
2 Tablespoons Flour

Cooking Directions:

IN A 4 QUART STOCK POT, OVER LOW HEAT MELT BUTTER, AND ADD ONIONS, MUSHROOMS, AND GARLIC, SAUTEE' UNTIL GLAZED. ADD CLAM JUICE, PARSLEY, DILL, SALT & PEPPER. LET COME BACK UP TO TEMPERATURE, ADD CARROTS, POTATOES, AND OYSTERS WITH JUICES. LET ALL SIMMER FOR ABOUT 5 MORE MINUTES.

IN A BOWL COMBINE FLOUR AND HALF AND HALF AND WISK TOGETHER WELL. ADD MIXTURE TO POT AND COOK ON MED-LOW FOR 5-10 MINUTES UNTIL SOUP THICKENS SLIGHTLY. DO NOT LET BOIL.

REMOVE FROM HEAT AND SERVE IMMEDIATELY GARNISH WITH A SPRIG OF FRESH DILL AND A DASH OF PAPRIKA.