Perfectly decadent, and even better with a martini.
Photo by Janelle Jones
Prep: 10 minutes
Total: 15 minutes
1/4 cup clam juice
1 tablespoon unsalted butter
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon Hungarian paprika, plus additional to garnish
6 large Eastern oysters, shucked with their liquor
3 tablespoons Heinz chili sauce
2 cups half and half
1 slice white bread, toasted, crusts removed
1. Combine the clam juice, butter, Worcestershire sauce, celery salt, and paprika in a saucepan over high heat. When the butter melts, add the oysters and their liquor and cook, stirring, until the edges of the oysters begin to ruffle. Remove the oysters with a slotted spoon and keep warm. Stir in the chili sauce and half and half and cook, stirring often, until it is about to come to a boil. Return the oysters to the pan and turn off the heat.
2. Put the toast into a warmed soup plate and pour in the pan roast. Garnish with a shake of paprika and serve immediately, with oyster crackers.