email this pageIngredients
½ cup clam broth or juice
1 tablespoon butter
¼ teaspoon celery salt
½ teaspoon Worcestershire sauce
10 shucked oysters with juice
2 tablespoons sweet chili sauce, such as Heinz
1 cup half-and-half
1 cup whole milk
2 slices toasted white bread
1 teaspoon sweet Hungarian paprika
1/2 cup oyster crackers
Instructions
1 tablespoon butter
¼ teaspoon celery salt
½ teaspoon Worcestershire sauce
10 shucked oysters with juice
2 tablespoons sweet chili sauce, such as Heinz
1 cup half-and-half
1 cup whole milk
2 slices toasted white bread
1 teaspoon sweet Hungarian paprika
1/2 cup oyster crackers
1. In a double boiler with water boiling on high, combine clam juice, butter, celery salt and Worcestershire sauce. Once butter melts, add oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well.
2. Add half-and-half and milk and cook for a few minutes until heated through, but not boiling.
3. Place a slice of white toast in a warm 9-inch soup plate. Using a slotted spoon, place oysters over toast. Pour hot liquid over oysters, filling to about ¼-inch beneath the rim. Garnish with a paprika. Serve with oyster crackers. Serves 2.
"Relish the American Table," October 22, 2006.
Nutritional Information
2. Add half-and-half and milk and cook for a few minutes until heated through, but not boiling.
3. Place a slice of white toast in a warm 9-inch soup plate. Using a slotted spoon, place oysters over toast. Pour hot liquid over oysters, filling to about ¼-inch beneath the rim. Garnish with a paprika. Serve with oyster crackers. Serves 2.
"Relish the American Table," October 22, 2006.
Per serving: 460 calories, 28g fat, 15g prot., 38g carbs., 1g fiber, 1260mg sodium.
