- Melt the butter in a 4-quart heavy-bottomed saucepan over medium heat. Add garlic, onion, potatoes, and leeks. Cook for 3 minutes.
- Add clam juice and bring to a boil. Add heavy cream and bring to a boil again.
- Reduce heat to medium and add oysters. Simmer oysters until the edges curl up slightly and plump a little, 1−2 minutes.
- Stir in Worcestershire and season with salt and pepper to taste. Garnish with parsley and bacon and serve.