Oyster Stew for Two
Carefully open a dozen and a half oysters and save the liquor. Combine the oyster liquor with ¼ cup of bottled clam juice in a saucepan, along with 2 tablespoons of Worcestershire sauce, 2 tablespoons of butter, ½ teaspoon of paprika, and 1/4 teaspoon of celery salt. Bring it just to the boil over low heat and add one cup half and half. Gently add the oysters, lower the heat a bit, and cook just until the oysters’ edges begin to curl.
Transfer to a bowl, add a pat of butter and a sprinkle of paprika.
