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READY IN: 17mins
Recipe by Alan Leonetti

This is an extremely easy recipe to make for a meal in itself.

Ingredients Nutrition


  1. In a double boiler with water boiling on high, combine clam juice, butter, celery salt& Worcestershire sauce.
  2. Once the butter melts, add the oysters with their liquor& cook for 30 seconds, stirring constantly.
  3. Turn down heat& add the chili sauce& stir well.
  4. Add the half-and-half& cook for a few minutes until the cream is hot, but not boiling… Place a slice of white toast in each 9” soup bowl.
  5. Using a slotted spoon, transfer the oysters over the toast in the soup bowls.
  6. Remove top portion of double boiler& pour the hot liquid contents over the oysters, filling the bowl about 1/4” beneath the rim.
  7. Garnish each bowl with 1/8 teaspoon of paprika.
  8. Serve with the oyster crackers.

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