INGREDIENTS
1 pint fresh oysters, drained, reserving liquid
1/4 cup celery, sliced thin
1/4 cup onion, chopped fine
2 TBSP butter
3 TBSP flour
1/4 tsp salt
1/4 tsp white pepper
2 cups milk
12 oz. can evaporated skim milk
2 TBSP snipped fresh chives
DIRECTIONS
Chop oysters; set aside.
In medium saucepan, cook celery and onion in butter until tender.
Stir in flour, salt and white pepper.
Cook over low heat 1 minute, stirring constantly.
Gradually stir in milk and evaporated milk until smooth and slightly thickened, stirring constantly. DO NOT BOIL.
Add oysters, reserved liquid and chives.
Heat over low heat until thoroughly heated.
Serves 4.
