Ingredients
| 2 tbsp. | clam broth or | | clam juice | | 2 tbsp. | butter | | 1/4 tsp. | paprika | | 1 dash | celery salt | | 1 tbsp. | Worcestershire sauce | | 9 | md. oysters, shucked with liquor | | 1-1/2 tbsp. | chili sauce | | 1/2 cup | half and half | | 1 slice | toast | | 1 dash | paprika |
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Instructions
In top of double boiler place clam broth, 1 tbsp. of the butter, paprika, celery salt and Worcestershire sauce; stir gently. Add oysters and simmer just until their edges start to curl, approximately 1 minute. Stir in chili sauce and half and half and heat through.
Place a slice of toast in warm bowl; pour oyster pan roast over toast. Float remaining tbsp. of butter on top. Sprinkle with a pinch of paprika. Serve immediately.
Author's Comments
Source: Chef Stanley Kramer of the Oyster Bar and Restaurant, Grand Central Station, New York.