OYSTER STEW - The Flavor of the South (1977)

1/4 cup butter or margarine
1 pint oysters
1/2 tsp celery salt
1 tsp Worchester sauce
1 quart half-and-half or milk
1 tsp salt
1/8 tsp Tabasco sauce

Melt butter in large saucepan over moderate heat. Add oysters with their liquor, 
celery salt and Worchestershire. Cook over low heat until edges curl, 2-3 
minutes. Add half-and-half or milk. Heat until bubbles form at edge. Do not 
boil. Add salt and pepper sauce. Ladle into bowls, dot with butter, sprinkle 
with minced parsley and serve with oyster crackers.

Makes 4-6 servings.