Oyster Rockefeller Spread

2  10 oz packages frozen chopped spinach
1 pint fresh oysters, with liquor
1/3 C butter, melted
1 clove garlic, minced
1/3 C flour
1/3 C chopped green onion
1/3 C chopped fresh parsley
1 tsp salt
1/4 tsp cayenne
1 tsp anchovy paste or mashed anchovies (opt)
1 in cubes dark onion rye bread

Cook the spinach only until thawed. Drain well.  Cook the oysters in their liquor for 3 min or just their edges curl.  Drain the oysters, saving the liquor, and chop.

Melt the butter and add the garlic.  Saute briefly and add the flour.  Stirring constantly, cook 5 min over low heat.  Remove from heat and blend in 1 C oyster liquor.  Simmer, stirring constantly, until thickened.  Add the green onions, parsley and spinach.  Add the seasonings of salt cayenne and anchovy paste..  Adjust the seasonings if needed and the thickness.  If thinning is necessary add more clam liquor or milk.  It should be somewhat thick for dipping.  Add the chopped oysters.
Serve in a chafing dish, surrounded with dark onion rye bread for dipping.