Oyster Clam Chowder

Directions

1. 1
   Dice the onion, carrot, potato, and bacon.
2. 2
   Thoroughly rinse the oysters in salt water, and drain into a sieve.
3. 3
   Saute the vegetables and the bacon with butter and olive oil.
4. 4
   Turn the heat off, and add the flour.
5. 5
   Stir until there are no white parts in the mixture.
6. 6
   Add the milk, water, bay leaf, and the bouillon cube.
7. 7
   Cook over medium heat and stir continuously with a spatula until it comes to a boil.
8. 8
   When the soup comes to a boil, turn the heat to low and continue to stir until thick.
9. 9
   When the vegetables soften, add the oysters and bring it to a simmer.
10. 10
    Taste after adding the oysters and season with salt if it tastes too bland.
11. 11
    Dish it up, and scatter some black pepper and powdered parsley to finish.