Shuck oysters and reserve the liquor.  Strain the oyster liquor, and add the liquor into a saucepan.  Pick over the oyster, make sure there are no shell pieces refrigerate the oysters.  Add the clam juice, water, and vegetables into the saucepan, and bring to a simmer.  Cover the saucepan and cook until the vegetables are fork-tender.  Pour this mixture into a blender and blend until smooth.  Return this mixture back into the saucepan.  Add the butter and flour stir with a whisk until combined and there are no lumps.  Add the lemon juice, lemon zest, salt, pepper, egg yolks, whipping cream and sherry simmer for approximately 2 minutes or until everything is well blended.  Add the oysters and continue to simmer until the oyster edges curl.  Garnish with oyster crackers.

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