OYSTER PANROAST SOUP (((EXTREMELY EASY)))

• 12 extra select shucked oysters, with juice
• 4 cups clam broth or 4 cups juice
• 2 tablespoons unsalted butter
• 2 teaspoons celery salt
• 2 teaspoons Worcestershire sauce
• 4 tablespoons sweet chili sauce
• 4 cups half-and-half
• 2 slices white toast
• 14 teaspoon sweet Hungarian paprika
• 2 packages oyster crackers

1. In a double boiler with water boiling on high, combine clam juice, butter, celery salt& Worcestershire sauce.
2. Once the butter melts, add the oysters with their liquor& cook for 30 seconds, stirring constantly.
3. Turn down heat& add the chili sauce& stir well.
4. Add the half-and-half& cook for a few minutes until the cream is hot, but not boiling... Place a slice of white toast in each 9 soup bowl.
5. Using a slotted spoon, transfer the oysters over the toast in the soup bowls.
6. Remove top portion of double boiler& pour the hot liquid contents over the oysters, filling the bowl about 1/4 beneath the rim.
7. Garnish each bowl with 1/8 teaspoon of paprika.
8. Serve with the oyster crackers.

oysters, clam broth, unsalted butter, celery salt, worcestershire sauce, sweet chili sauce, white toast, sweet hungarian paprika, oyster crackers

Taken from www.food.com/recipe/oyster-panroast-soup-extremely-easy-80744 (may not work)