Heat Vegetable oil in a 2-quart skillet.
Add bacon and cook until just crispy, remove from pan and reserve warm.
Add butter and leeks and cook over medium until softened, but NOT browned.
Add garlic and cook for 30 seconds.
Sprinkle in Wondra flour.
Add ine and bring to a boil stirring throughout.
Add Clam broth and boil.
Add oysters and their juices, lower heat and bring to a simmer.
Continue to cook until oysters are just cooked and firm.
Add cream, bring back to a simmer.
Season with Salt & Pepper, and add Parsley.
Spoon over warm toasted Italian Bread with soft brie.
Sprinkle crispy Bacon Bits over the pan roast and enjoy!!