8 medium stewing oysters, shucked
4 ounces oyster liquor
4 ounces clam juice
6 ounces heavy cream
1 teaspoon melted butter
Salt, pepper and celery salt to taste
1. In a medium saucepan over medium-high heat, combine the oysters, oyster liquor, and clam juice and cook, stirring frequently, just until the oysters begin to curl at the edges. Do not allow it to boil. Transfer to a large serving bowl and cover to keep warm.
2. In a small saucepan over medium heat, combine the heavy cream and butter and cook until steaming but not boiling. Slowly stir the cream mixture into the oyster mixture, and season with salt, pepper, and celery salt. Serve immediately with OTC (Original Trenton Crackers).