8-ounce tub of oysters, chopped, with juice

1 pint clam juice

2 tablespoons butter

2 tablespoons flour

2 cups milk

1 teaspoon salt

1/8 teaspoon black pepper

1. Add oysters to 1 pint of clam juice and bring to a boil.

2. Make white sauce: In a saucepan, melt the butter over a medium flame and stir in the flour. When it starts to bubble, take the pan from the fire and slowly stir in 1 cup of milk, letting the flour absorb the liquid. Put the pan back over the heat and just as slowly add 1 cup more of milk, never ceasing the stirring.

3. Add the salt and black pepper, and keep it over a lower heat for at least 10 minutes longer, stirring occasionally. If you must neglect it after the last milk goes in, put the sauce into the top of a double boiler to finish cooking over hot water.

4. Mix the oysters and juice into the white sauce, and serve.

Per serving: 140 calories, 5 grams protein, 12 grams carbohydrates, 7 grams sugar, 8 grams fat, 25 milligrams cholesterol, 775 milligrams sodium, no dietary fiber