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1 Strain The Oyster Juice Through A Fine-Meshed Sieve Into A Bowl To Remove Any Grit. Reserve The Juices. Rinse The Oysters Well, Under Cold Water. Put Them In A Bowl. 2 Melt The Butter In A Pot Over Medium Heat. Add The Flour And Stir To Make A Roux. Reduce The Heat To Medium-Low And Cook The Mixture For A Few Minutes, Stirring Often. When The Roux Turns The Color Of Coffee-With-Cream, Stir In The Celery And Onions. Increase The Heat To Medium And Cook For 2-3 Minutes, Stirring Frequently. 3 Add The Oyster Juice And Any Juices The Oysters In The Bowl Have Released. The Flour In The Roux Will Absorb The Liquid And Turn Into A Paste. Slowly Add The Milk And Cream, Stirring To Incorporate As You Pour Them In. Add A Healthy Splash Or Two Of Hot Sauce, To Taste. Heat The Soup To Steamy, But Below A Simmer, Over Low Heat, Cook For 15 Minutes. (Do Not Let The Soup Boil!) If You Are Working With Large Oysters, You May Want To Chop Them Into Bite-Sized Pieces. Add The Oysters And Cook For Another 2 Minutes, Or Until The Edges Of The Oysters Just Begin To Curl. If You Want The Stew To Be More Like A Smooth Soup, Pur
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