Corn and Oysters

This is an old family recipe which some say came from original relatives who came to the U.S. in 1700s.  It is usually served at Thanksgiving.

Ingredients

• 1 pint fresh oysters
• 2 15 oz cans Cream Corn
• 1 15 oz can corn or corn from one cob
• 1 pint heavy cream
• 1 tbls Worcester sauce
• 1 tbls hot sauce (tobasco, ctc. ) - optional
• 2 diced shallots or green onions
• 2 tlbs dice fresh parsley
  
• 3 C crushed saltines or oyster crackers
• 1 stick butter
• salt and pepper

1.  Preheat oven to 350F
   
2. Rinse oysters in cold water.  Usually, a pint of shucked oysters works best. 
3. Combine cream corn and fresh corn in a bowl, shallots, parsley, worcester sauce and hot sauce.  Mix well
   
4. Use a deep casserole dish which is at least 3" deep with a lid
   
5. Repeat the following to create 3 layers.  
• layer of corn mixture
• scatter some oysters on the corn
• cover with crush crackers
• dot with pats of putter
• repeat
6. Pour cream over

Cover and Bake for 20 to 25 minutes until bubbly.  Don't overcook because oysters will get tough.