• 1serving

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Nutrition Info . . .

MineralsNatrium, Sulfur, Chlorine

Ingredients Jump to Instructions ↓

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

  2. 1/4 teaspoon Paprika

  3. 1 pinch Celery salt

  4. 1 tablespoon Worcestershire sauce

  5. 9 Oysters, shucked with liquor 1 1/2 tablespoon Chili sauce

  6. 1/2 cup Half and half 1 slice Toast

  7. 1 pinch Paprika

Instructions Jump to Ingredients ↑

  1. In top of double boiler, place clam broth, 1 tablespoon of the butter, ¼ 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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