Capt. Berk's Oyster Stew

I know this is not the season for oysters, but in honor of Father's Day, I wanted to post a recipe that was handed down to me from my father. My father was a waterman and tonged oysters from the bottom of the Chesapeake Bay each winter. He was even once featured in Diner's Club magazine. Here is his simple but wonderfully delicious Oyster Stew recipe.

1 pint oysters

1 stalk celery, chopped

1 can of Evaporated Milk

2 Tab. butter

In a heavy bottomed saucepan saute celery in the butter until the celery starts to become clear. Add oysters, with their liquor, and simmer until the edges of the oysters begin to curl. Add milk and simmer 15 minutes. Serve hot with crackers.