Oyster Pan Roast

Instructions

1. In a double boiler with water boiling on high, combine clam juice, butter, celery salt and Worcestershire sauce. Once butter melts, add oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well.

2. Add half-and-half and milk and cook for a few minutes until heated through, but not boiling.

3. Place a slice of white toast, in a warm 9-inch soup plate. Using a slotted spoon, place oysters over toast. Pour hot liquid over oysters, filling to about 1/4-inch beneath the rim. Garnish with paprika. Serve with oyster crackers.

Serves 2.

Recipe from Relishmag.com