Ingredients:

31?2 cups water
2 dozen freshly shucked oysters, drained 1/2 cup celery, chopped
1/2 cup green onions, chopped
1/2 cup onion, chopped
1 tablespoon butter, melted
1/2 teaspoon garlic, finely chopped
1/8 teaspoon dried thyme

Method:

1/8 teaspoon ground red pepper 1 bay leaf
3/4 cup heavy cream
2 cups milk

1/4 cup butter
1/2 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper

Bring water to a boil in a medium saucepan. Add oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. Set both aside. In a Dutch oven over medium heat, cook celery, green onions and onions in 1 tablespoon butter, stirring constantly until tender. Stir in 21?2 cups reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in heavy cream, reduce heat and simmer for 5 minutes. Stir in milk and return to a simmer.

Melt 1/4 cup butter in a small saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, about 3 minutes or until smooth (mixture should be very thick). Gradually add flour mixture to milk mixture, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated.

Remove from heat, discard bay leaf and serve with toasted buttered French bread or crackers.