Oyster Pan Roast

• 3/4 cup shucked small oysters (about 32 oysters), drained, liquor reserved
• Up to 2/3 cup bottled clam juice, if necessary
• 1/4 cup bottled ketchup-style chili sauce
• 1/4 cup dry white wine
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon celery salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup heavy cream
• 4 slices crusty bread, toasted
• 1/2 teaspoon Pinch of paprika, or to taste

1. If oysters did not yield 1 cup liquor, add enough clam juice to bring total to 1 cup (if there is more than 1 cup liquor, discard excess).
2. Stir together oysters, liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter in a metal bowl or top of a double boiler. Set over simmering water and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring to a bare simmer; do not let boil.
3. Top toast with remaining 6 tablespoons butter and put in 4 bowls. Ladle hot soup over toast and sprinkle with paprika.

oysters, clam juice, bottled ketchup, white wine, worcestershire sauce, celery salt, unsalted butter, heavy cream, crusty bread, paprika

Taken from www.epicurious.com/recipes/member/views/oyster-pan-roast-50012224 (may not work)