In a large saute pan, over medium heat, render the bacon until crispy, about 8 minutes. Remove and drain on paper towels. Set aside. In a saucepan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute until wilted, about 4 minutes. Add the garlic. Saute for 30 seconds. Stir in the heavy cream and bring to a simmer. Add 2 dozen of the oysters with their liquor, cook for 4 minutes. Add the spinach and continue to cook for 2 minutes. Using a hand-held blender, puree the soup until smooth. Season with salt and pepper. Reduce the heat to low and keep warm. Before serving, season the soup with the hot sauce and Worcestershire sauce. Season the remaining dozen oysters with salt and pepper. In a shallow bowl, combine the flours and season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry the oysters until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning . To serve, ladle the soup into individual serving bowls. Garnish with the fried oysters and crispy bacon.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup