Oyster Pan Roast

2 tablespoon broth, clam or
2 tablespoon juice, clam
2 tablespoon butter
1/4 teaspoon paprika
1 pinch celery salt
1 tablespoon sauce, worcestershire
9 medium oysters, shucked with liquor
1 1/2 tablespoon chili sauce
1/2 cup half and half
1 slice toast
1 pinch paprika

In top of double boiler, place clam broth, 1 tablespoon of the
butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce
then stir gently. Add oysters and simmer just until their edges start
to curl, about 1 minute. Stir in chili sauce and half and half and
heat through.

Place a slice of toast in warm bowl, pour oyster pan roast over
toast, and float remaining tablespoon of butter on top. Sprinkle with
a pinch of paprika.

Serve immediately.