Categories: Appetizers, Seafood, Masterchefs, New york, Obar 
      Yield: 1 servings 
  
      2 tb Broth, clam OR 
      2 tb Juice, clam 
      2 tb Butter 
    1/4 ts Paprika 
      1 pn Celery salt 
      1 tb Sauce, Worcestershire 
      9 md Oysters, shucked with liquor 
  1 1/2 tb Chili sauce 
    1/2 c  Half and half 
      1 sl Toast 
      1 pn Paprika 
  
       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