Oyster-Artichoke Soup

Ingredients

• 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

Preparation

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; sauté 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.