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Title: Oyster Pan Roast
Categories: Appetizer Seafood Regional
Yield: 1 Servings

2tbBroth, clam OR
2tbJuice, clam
1pnCelery salt
1tbWorcestershire sauce
9 Oysters, shucked with liquor
1 1/2tbChili sauce
1/2cHalf and half

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