Add the potato, cream, milk and clam juice and bring to boil. Simmer, uncovered, until potato is just short of cooked, about 8 minutes. The soup can be made ahead up to this point and refrigerated overnight. Gently reheat if chilled. Add the spinach and fresh and smoked oysters and cook just until fresh oysters are cooked, about 1 minute. Add additional clam juice if needed for consistency. Season with salt and white pepper to taste. Serve immediately. PER 1-CUP SERVING: 415 calories, 19 g protein, 22 g carbohydrate, 28 g fat (14 g saturated), 137 mg cholesterol, 515 mg sodium, 2 g fiber. Nathalie Dupree writing in the San Francisco Chronicle, 0. 6.1111111111111
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