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Soups and Stews | |
| 2 tablespoons butter 2 tablespoons to � cup oyster or clam juices 8 to 10 Bluepoint oysters or small clams (Littlenecks or Cherrystones), shucked (can use shrimp, scallop, or mixed seafood) 1 generous tablespoon Heinz Chile Sauce 1 teaspoon Worcestershire Sauce Dash celery salt � cup heavy cream Plus: 4 toast points cut from 2 slices of firm white bread 1 teaspoon butter, in a pat (optional) Sweet paprika | |
| 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. Pour the mixture into a bowl lined with the toast points. Top with a pat of butter and a liberal sprinkling of paprika. Eat immediately. | |
Unrated | |
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