1 pint jar oysters with liquid
1 stick light Butter
1 pint fat-free half-and-half
2 cans reduced-fat condensed cream of celery soup
1 teaspoon Old Bay seasoning
¼ teaspoon freshly ground black pepper
Combine all ingredients in a large pot. Bring to a boil, then immediately reduce heat to a steady simmer. Simmer until oysters are cooked (when edges curl), and liquid has thickened.
Makes 8 servings.