Oyster Stew

Combine half-and-half, cream and butter in 3 quart saucepan; cook over medium heat until bubbles form at edge of saucepan. Combine flour with 2 tablespoons oyster liquor; stir into oysters and remaining liquor. Add oyster mixture to saucepan; cook over low heat until edges of oysters begin to curl, stirring occasionally. Stir in salt and pepper. Divide oysters among serving bowls; ladle broth over top. Serve each with a pat of butter and oyster crackers.