1 lb. bacon, diced
1 c. minced onion
1 c. minced celery
2 qts. half and half
3 tbsp. flour
Butter as needed
1 qt. oysters, shucked, with liquor
Salt and white pepper to taste
1 tsp. Old Bay seasoning
2 tbsp. Worcestershire sauce

Fry bacon until crisp; remove from pan. Saute onions and celery in bacon fat until transparent. Heat half and half in separate pan over medium heat. Blend flour into vegetables and cook slightly.

Heat oysters with liquor in a separate pan until edges curl. Drain liquor into half and half. Save oysters. Stir milk and liquor into vegetable-flour mixture; stir constantly over medium heat until slightly thick.

Season with salt, pepper, Old Bay and Worcestershire. Pour stew into soup tureen; add oysters. Float pats of butter on top; serve. Serves 8-12.