Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Broth, clam OR 9 Oysters, shucked with liquor
2 tb Juice, clam 1 1/2 tb Chili sauce
1/4 ts Paprika 1/2 c Half and half
1 pn Celery salt 1 sl Toast
1 tb Worcestershire sauce 1 pn Paprika

In top of double boiler, place clam broth, 1 tablespoon of the
butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce
then stir gently. Add oysters and simmer just until their edges
start to curl, about 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, and float remaining tablespoon of butter on top. Sprinkle
with a pinch of paprika.

Serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC

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