4 cups oyster crackers, crushed 4 cups drained oysters, oyster liquor reserved 3/4 cup heavy cream 4 Tbsps. butter, plus more for greasing pan 1 medium size leek, sliced and rinsed Salt, pepper and Tabasco to taste
Preheat oven to 450 degrees. Melt 1 tablespoon of butter in a saute pan over medium heat. Slowly cook leeks until soft. Add cream and oyster liquor and simmer on low for about 20 minutes, stirring occasionally. (This is not to reduce liquid, only to infuse the leek flavor into the cream). Spread 1 cup of crushed oyster crackers over a lightly buttered pie plate or shallow 1 1⁄2 quart casserole dish. Sprinkle approximately 1 cup oysters over crackers. Season lightly with salt and pepper. Alternate layers of crackers and oysters, ending with crackers on top. Pour cream/leek mixture over the top and dot with remaining 3 tablespoons of butter. Bake for 25-30 minutes until bubbly and golden brown. Serves 4-6 people.