2 dozen large oysters, shucked, with all their liquor and the deeper halves of their shells reserved and scrubbed
1 bottle of clam broth
2 sticks butter, cubed
1 cup flour
1 cup minced onions
3 tablespoons anchovy paste
1 tablespoon chopped garlic
1 1/2 pounds fresh watercress, washed, patted dry, trimmed, and finely chopped
1 1/2 pounds fresh spinach, washed, patted dry, trimmed and finely chopped
1/2 cup Herbsaint
1/2 cup grated Parmesan cheese
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