Oyster Pan Roast
- 2 tablespoons clam juice
- 2 tablespoons butter
- 1/4 teaspoon paprika
- 1 pinch celery salt
- 1 tablespoon Worcestershire sauce
- 9 shucked oysters with their liquid
- 1 tablespoon chili sauce - (to 2 tbspns)
- 1/2 cup half-and-half
- 1 slice toast
In top of double boiler (or heavy saucepan), place clam broth, 1 tablespoon butter, paprika, celery salt, and Worcestershire. Stir gently. Add oysters and their liquid; simmer just until their edges curl. Stir in chili sauce and half-and-half.
Place slice of toast in warm bowl. Pour oyster roast over toast and float remaining butter on top. Serve immediately.
This recipe yields 1 serving.