Dice the oysters to mouth size and place in sauce pan with the oyster liquor. Over medium low heat slowy bring oysters to a boil, remove from heat. Scald the milk with the onions,celery, parsely, bay leaf. You can replace 1 cup of milk with cream.

Strain out the seasonings. In a large sauce pan, blend the butter with the flour, salt and Tabasco sauce. Slowly stir in the milk over low heat until thickened. Add the oysters with their liquor and stir for one minute until heated through.

Serve hot with chive garnish.