Makes 5 servings
1 pint fresh oysters, shucked
½ cup butter
1 quart milk
1 pint cream
1 teaspoon salt
½ teaspoon freshly ground white pepper
½ teaspoon Worcestershire sauce
Several dashes Tabasco sauce
Paprika for sprinkling, if desired
Drain the oysters over a bowl, reserve liquid and set aside. Melt the butter in a heave two-quart saucepan. When it bubbles, add the drained oysters. Cook and stir over low heat for about 10 minutes, until oysters are well done.
Add the drained liquid from the oysters, plus the milk, cream, salt, white pepper, Worcestershire sauce and Tabasco. Taste and season.
Sprinkle lightly with paprika, if you wish, and serve with oyster crackers, dropping several into each bowl as a garnish just before serving.