Oyster Stew

1 ½ pints oysters

Liquor from the oysters

1/3-cup butter

2 cups milk

2 cups light cream

2 teaspoons salt

Pinch white pepper

Paprika (optional)

Tabasco (optional)

Drain oysters and pick over for shell fragments reserving the liquor. Melt butter in a medium saucepan, add the oysters and oyster liquor; simmer 3 minutes (until the edges of the oysters curl) and add milk, cream, salt and pepper. Continue simmering (do not boil) on low heat. Mix in Tabasco to taste if desired. Ladle into serving bowls and sprinkle with paprika. Makes about 6 servings.