4 cups milk
1 onion, diced
2 cloves garlic, minced
2 stalks celery, thinly sliced
4 sprigs parsley
2 bay leaves
4 tablespoons cracker crumbs
1 pint fresh or canned oysters
3 tablespoons butter
pinch of paprika
salt and pepper, to taste

In a heavy bottomed saucepan, heat milk til steam begins to rise. Add onion, celery, parsley and bay leaf. Reduce heat (to about 180°F) for 20 minutes; remove celery, onion and bay leaf and add crackers. Added oysters. (If using fresh oysters, heat the cleaned oysters in their own liquid until the edges curl, then add to milk.)

Season with butter, paprika and salt. Serve.

Makes 2 large servings.

Variations: Add 1 cup cooked, 1/2-inch dice potatoes or 1 cup corn.