Heat milk, half and half in a soup kettle. Heat the milk slowly to avoid scalding.

Heat oysters on low heat in a separate sauce pan with the juice until the oysters start to curl at the edge.  If they cook too long, they will get tough and rubbery.

When both are very hot, but not boiling, add oysters to the milk.

Add butter and turn heat down to simmer.

Add salt to taste and serve with oyster crackers.