1/4 c. all-purpose flour
4 tsp. salt
4 tsp. Worcestershire
2 (8 oz.) containers fresh shucked oysters
1 qt. milk
4 c. heavy cream
3 tbsp. butter

About 30 minutes before serving: In medium saucepan, blend flour, salt, Worcestershire and 1/4 cup water; add oysters and their liquid. Over low heat, simmer until oyster edges curl. Add remaining ingredients. Over medium heat, heat almost to boiling; remove from heat. Cover; let stand 10 minutes to mellow flavor. Makes approximately 6 servings.

NOTE: Do not boil. Do not over cook oysters. To avoid a rubbery texture.