Oyster Chowder

Directions

1. 1
   Drain oysters, reserving liquor and chop.
2. 2
   Arrange alternate layers of celery, rice and oysters in a kettle; season with salt, pepper and Old Bay.
3. 3
   Add water and oyster liquid; simmer 1/2 hour. Mix egg yolks and milk and add to chowder.
4. 4
   Heat below boiling point for only a few minutes and serve piping hot.
5. 5
   If allowed to cook too long after adding the eggs, it will curdle.
6. 6
   Serves 6.