NUGGET SEAFOOD PAN ROAST

Combine in a saucepan and bring to a low boil:
16 oz. clam juice
8 oz. chablis wine
8 tsp. cocktail sauce
2 tsp. butter
2 tsp. celery salt
2 tsp. white pepper
2 tsp. paparika
2 tsp. fresh lemon juice
2 tsp. Worchesterchire sauce
8 dashes hot sauce

Lower heat and add:
6 cups half & half

Bring to simmer and add:
2 lbs. raw seafood in any combination:
scallops, shrimp, crab, oysters (add oysters last)

Simmer for 1-2 minutes, just until cooked.

Top with pad of butter and paparika. Serve with hot French bread.

Servings: 6