Open your clams, reserving the liquor. You need about 8 ounces of clams per serving.

For each serving, heat 10 oz. half and half just to a simmer. Add tabasco and Worcestershire to taste. (2 or 3 shakes tabasco and 1 or 2 teaspoons of Worcestershire per serving.)

Add about 1 ounces bottled chili sauce per serving (not hot sauce, but the bottled chili sauce used to make traditional cocktail sauce for seafood.)

Give it a good shake of Old Bay.

Add the clams over low heat and cook until the edges just begin to curl up a bit.

Add 2 or 3 pats of butter per serving. Using more butter would not be a bad thing.

Place buttered toast in a large soup bowl and spoon the clams and liquid over the toast. Give it a shake of paprika and enjoy.

Serve piping hot with oyster crackers or saltines.