Preparation / Directions:
In a large saucepan, melt butter and add oil over medium-high heat. When butter has melted, add onion and shallots and cook until soft but not brown, about 3 minutes. Add flour to make a light roux; cook 3 to 5 minutes, stirring constantly, but do not brown. Add salt, white pepper, cream (adjust
quantity for desired consistency of soup) and clam juice. If you'd like a thinner soup, add the white wine. Reduce heat to medium and simmer until slightly thickened, about 10 minutes. Add thyme or
chives and oysters. Cook oysters just until edges are curled, about 1 minute. To serve, ladle soup into bowls and top with a sprinkling of chopped parsley and a pat of
butte
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