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2 (10 oz.) jars small fresh
4 Tbsp. butter or margarine
1/4 c. finely chopped onion
1/2 c. diced celery
4 Tbsp. flour
1 qt. milk or half and half
1 bay leaf
salt and pepper to taste
chopped parsley

Drain oysters well, reserving liquid. Chop oysters into
1/2-inch pieces and set aside. Melt 2 tablespoons butter in
3-quart pan over high heat. Add oysters and cook just until
edges begin to curl, 1 to 2 minutes. Pour oysters and liquid
into bowl and set aside. Add remaining 2 tablespoons butter to
pan; stir in onion and celery. Cook over medium heat, stirring
occasionally until vegetables are soft. Stir in flour and cook
until bubbly. Gradually add milk and bay leaf. Cook until
thickened. Add oysters and juice. Heat. Remove bay leaf.
Salt and pepper. Garnish with parsley. I use 1/2 milk and 1/2
half and half.

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