2 c. milk
1/2 c. cream or evaporated milk
1 pt. oysters (with oyster liquid)
1/2 bottle clam juice
1/4 c. butter
1 tsp. salt
1 tsp. Worcestershire sauce
1 chicken bouillon cube

Heat oysters, butter, clam juice and seasoning until edges of oysters curl. Heat milk and cream to boiling. Pour oysters into hot milk and serve at once with oyster crackers. Serves 4.