Hoppin' John's Oyster Stew

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2 pints freshly shucked oysters, drained, with their liquor reserved (about 1 dozen)

1 1/2 to 2 cups heavy cream

1 1/2 to 2 cups half-and-half

Hot pepper sauce, such as Tabasco (optional)

Salt (optional)

Worcestershire sauce (optional)

2 or 3 slices cooked, crumbled bacon, preferably an old-fashioned cure

About 3/4 cup finely diced vegetables, preferably a mix of cucumbers, carrots, celery, leeks and fennel

Salted butter, at room temperature, for serving (optional)

Dill fronds, for garnish (optional)

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