1/4 c. butter
1/2 c. chopped celery
1/4 c. chopped onion
2 cloves garlic, crushed
2 (8 oz.) cans oysters, drained
2 c. milk
1/2 c. heavy cream
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped parsley
1/3 c. dry sherry

In large saucepan in 1/4 cup butter, saute celery, onion and garlic for 5 minutes. Stir milk, heavy cream, salt, pepper and oysters into sauteed vegetables. Heat just until small bubbles appear around edge. Stir in chopped parsley and dry sherry. Remove from heat. Serves 8.