New England Oyster Stew

In a large pot, over medium-high heat, cook the bacon until crisp, about 4 to 5 minutes. Drain the bacon on paper towels and set aside. Drain all but 1 tablespoon of bacon fat from the pot.

Add the butter to the pot with the bacon fat and melt over medium heat. Add the chopped onions and celery and cook, stirring frequently, until soft and translucent, about 5 to 6 minutes. Season with salt, pepper, cayenne and bay leaf, cook for an additional minute or two, stirring frequently. Add the flour and cook, stirring constantly, until a light roux forms, about 3 minutes.

Add the wine and cook for 1 minute. Drain the liquor from the oysters; add the oyster liquor and milk to the pot and bring to a gentle simmer. Reduce heat and simmer until the mixture thickens, about 4 to 5 minutes. Add the oysters and simmer for about 2 to 3 minutes, or until the oysters start to curl. Do not over cook or the oyster will be tough.