Nancy's oyster Stew

• servings: 4

Ingredients

2 cups whole milk

2 cups half and half

1/2 teaspoon sea salt

1/4 teaspoon paprika

2 dashes Worcestershire sauce

2 8-ounce cans whole oysters

1/4 cup butter

Directions

1. Scald milk with cream in 3 quart saucepan over low heat, do not boil, skim scum off top; stir in salt, paprika and Worcestershire sauce.

2. Heat oysters in a medium-size saucepan with their juis and butter until edges begin to curl. (Stir milk into oyster mixture,)

3. Ladle into heated soup bowls. Serve with oyster crackers