2 (8 oz.) containers shucked oysters
1 tbsp. Worcestershire sauce
4 c. milk
3 tbsp. butter, softened
1/4 c. flour
2 tsp. salt
4 c. half & half cream

Drain oysters, reserving liquid. Add enough water if necessary to make 2/3 cup of liquid. Set aside.

In 4 quart saucepan, mix flour, Worcestershire sauce, salt and 1/4 cup of water until smooth. Over medium high heat, heat mixture to boiling. Cook for one minute. Gradually stir in milk until blended, add cream, butter, oysters and reserved oyster liquid. Heat mixture just to boiling. Reduce heat to medium low, cook 10 to 15 minutes until edges of oysters curl and the centers are firm, stirring frequently.