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Recipe by: kune
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See below ingredients and instructions of the recipe
2 tb Broth, clam OR 9 md Oysters, shucked with liquor
2 tb Juice, clam 1 1/2 tb Chili sauce
2 tb Butter 1/2 c Half and half
1/4 ts Paprika 1 sl Toast
1 pn Celery salt 1 pn Paprika
1 tb Sauce, Worcestershire
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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