4 tablespoons Butter Olive Oil
1 tablespoon garlic, minced
1 cup yellow onion, chopped
1 cup gold potatoes, peeled, diced, and cooked
1 cup leeks, diced
1 cup clam juice
1¼ cups heavy cream
36 oysters, shucked
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper
4 tablespoons parsley, chopped
4 tablespoons smoked bacon, cooked and diced
Pour Butter Olive Oil in a 4-quart heavy-bottomed saucepan over medium heat. Add garlic, onion, potatoes, and leeks. Cook for 3 minutes.
Add clam juice and bring to a boil. Add heavy cream and bring to a boil again.
Reduce heat to medium and add oysters. Simmer oysters until the edges curl up slightly and plump a little, 1−2 minutes.
Stir in Worcestershire and season with salt and pepper to taste. Garnish with parsley and bacon and serve.