A rich, simple dish that I often throw together for supper around the holidays when everything else is not so simple. I’ve also heard folks use this as a side at Thanksgiving. Cream will make the dish richer; add at your own discretion.
1 pint fresh oysters, shucked
1/2 cup cream (optional)
2 cups coarse crumbled cracker crumbs made from
  approximately 4 ounces of saltine crackers
Salt and pepper to taste
4 tablespoons butter
Preheat oven to 350 degrees. Separate oysters from their liquor, reserving liquid in a separate bowl (you may add the cream to the reserved liquor if you desire). In the bottom of a deep pie plate, layer the cracker crumbs, then the oysters, then the reserved oyster liquor. Repeat layering twice, or until dish is filled. Dot with butter, and season with salt and pepper to taste. Bake 20 minutes, or until most of the liquid is evaporated and the top is brown and crisp to touch. Serve immediately. Serves 4.