2 pints oysters, with juices
1 quart whole milk
1 quart half and half
1/4 cup lightly-salted butter
salt and pepper to taste
cayenne pepper (optional)
oyster crackers (optional)

Pour milk and half and half together in 4-quart sauce pan.

Add butter, along with salt and pepper.

Cook over medium heat, stirring constantly until steam rises and butter is melted.

DO NOT ALLOW TO BOIL.

Add oysters with juices and stir for just a few minutes until oysters are cooked.

Serve in traditional large, shallow soup bowls.

Add parsley and/or cayenne pepper sprinkled on top, if desired.