Grand Central Oyster Bar'S Oyster Pan Roast

• 2 tablespoons butter
• 2 tablespoons to 1/4 cup oyster or clam juices
• 8 to 10 Bluepoint oysters or small clams (Littlenecks or Cherrystones), shucked
• 1 generous tablespoon Heinz Chile Sauce
• 1 teaspoon Worcestershire Sauce
• Dash celery salt
• 1/2 cup heavy cream
• Plus:
• 4 toast points cut from 2 slices of firm white bread
• 1 teaspoon butter, in a pat (optional)
• Sweet paprika

1. In a 1-quart saucepan, or in the top of a double boiler over boiling water, combine the first group of ingredients. Stir briskly and heat until the mixture simmers around the periphery and the oysters or clams begin to curl around the edge.
2. Pour the mixture into a bowl lined with the toast points. Top with a pat of butter and a liberal sprinkling of paprika.
3. Eat immediately.

butter, ubc, oysters, generous, worcestershire sauce, celery salt, heavy cream, points, butter, sweet paprika

Taken from www.epicurious.com/recipes/member/views/grand-central-oyster-bars-oyster-pan-roast-50140086 (may not work)