1/4 c. butter
2 c. coarsely crushed saltines (about 24 crackers)
1/2 c. chopped fresh parsley
Dash of salt and freshly ground black pepper
1 pt. (about 24) fresh shucked oysters with liquor
1/2 c. half and half
1 tbsp. sherry
1 tsp. Worcestershire sauce

Preheat oven to 350F (175C). In a small saucepan, heat butter. Remove from heat and stir in cracker crumbs, parsley, salt and pepper. Drain and reserve 1/4 cup liquor from oysters. Sprinkle one third of crumb mixture into a 9 inch pie pan. Layer half of oysters on top, then half of remaining crumbs, and remaining oysters. In a small bowl, combine oyster liquor, half and half, sherry and Worcestershire sauce. Pour over oysters in pan. Sprinkle with remaining crumbs. Bake 30 minutes or until top is golden. Serve hot, plain or with a chili sauce. Makes 3 to 4 servings.