Ingredients Jump to Instructions ↓

  1. 2 tb Broth, clam OR 2 tb Juice, clam

  2. 2 tb Butter

  3. 1/4 ts Paprika

  4. 1 pn Celery salt

  5. 1 tb Sauce, Worcestershire

  6. 9 md Oysters, shucked with liquor 1 1/2 tb Chili sauce

  7. 1/2 c Half and half

  8. 1 sl Toast

  9. 1 pn Paprika

  10. 1 tablespoon of the butter,

  11. 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,

  12. 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC


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