16 oz. container oysters with liquid
4 tbsp. butter
1/4 tsp. salt
1/2 tsp. celery salt
1 1/2 c. half & half cream
2 1/2 c. 2% lowfat milk
1/2 tsp. pepper or to taste
Oyster crackers

Simmer oysters and their liquid in butter until edges curl. Scald the milk in a separate pan (under no circumstances let it boil, or milk will curdle). Add oysters to the milk and seasonings. Serve with everything just below the boiling point with oyster crackers.