- 1 pt. fresh oysters or 2 (8 oz.) cans oysters (drained, reserving liquid)
- 1/4 cup celery (thinly sliced)
- 1/4 cup onion (finely chopped)
- 2 Tbsp. reduced-calorie margarine
- 3 Tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 2 cup skim milk
- 1 can evaporated skim milk
- 2 Tbsp. snipped fresh chives
Chop oysters; set aside.
In medium saucepan, cook celery and onion in margarine until tender. Stir in flour, salt and white pepper.
Cook over low heat 1 minute, stirring constantly. Gradually stir in skim milk and evaporated milk until smooth.
Cook over low heat 5-10 minutes or until slightly thickened, stirring constantly. DO NOT BOIL.
Add oysters, reserved liquid and chives. Heat over low heat until thoroughly heated, stirring frequently.
Makes 4 servings.
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