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.