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