Cook oysters in their own liquor until edges curl.
Strain oysters and combine liquor with milk on stove and heat to scald but do not boil.
Cook bacon until crispy reserving 1-2 tb of the grease if desired.
Sauté celery and onions in bacon grease or butter in soup pot until fragrant and softened. Sprinkle flour over and stir in; add milk and continue to simmer but do not boil. Stir in seasonings and oysters.
Ladle into bowls and garnish with chopped bacon, oyster crackers or toasted bread, seafood seasoning or paprika… whatever you want really.