1/4 cup butter or margarine
1 pint oysters, drained*
2 cups milk
1/2 cup light cream (20\%)
1/2 cup fresh or bottled clam liquid
1 teaspoon salt
dash of cayenne red pepper
dash of worcestershire sauce
1. Heat butter in 8-inch skillet until melted. Add oysters. Cook and stir over low heat just until edges curl.
2. Heat milk, cream and clam liquid in 2-quart saucepan. Stir in salt, red pepper, Worcesershire sauce and oysters.
3. Sprinkle with paprika. Serve with crackers.
*The oyster liquid can be substituted for the clam liquid.