2Scald the milk and cream in a large heavy saucepan over moderately high heat.
3Drain the oyster liquid into a separate saucepan and bring to a boil.
4Spoon 2 tablespoons of the hot liquid into a third saucepan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle.
5Add the oysters at once to the hot milk mixture, mix in the hot oyster liquid, salt, celery salt, pepper and paprika.
6Ladle into the heated bowls and serve piping hot with oyster crackers.