International and American visitors, commuters and city-slickers have all been flocking to the Grand Central Oyster Bar (www.oysterbarny.com) to slurp down “a dozen on the half shell” for more than a century, and with good reason. With more than two dozen varieties on the menu daily, bivalve lovers have a veritable smorgasbord from which to choose. But it doesn’t stop there! A wide array of cooked oysters – from the world renowned pan roast and stew to broiled, roasted and fried renditions – are on the bivalve hit brigade.
Put the clam juice, butter, Worcestershire, celery salt, and paprika in a medium heavy saucepan over high heat. When the butter melts, add the oysters and their liquor and cook, stirring, until the oysters become plump and the edges begin to ruffle, about 45 seconds. Stir in the chili sauce and half-and-half and cook, stirring often, until it is just coming to a boil, about 3 minutes.
Put the toast into a warmed soup plate and pour in the pan roast. Garnish with a shake of paprika and serve immediately, with oyster crackers.