Grand Central Oyster Stew

32 Oysters, freshly opened (save the liquor)
1 stick Margarine, lite (8 tbsp.)
1 cup Oyster liquor
dash Celery salt
4 tsp. Worcestershire sauce
2 tsp. Paprika
4 cups Half-and-half

Place all ingredients except the half-and-half and 4 tablespoons of the margarine in the top part of a double boiler over boiling water. Do not let the top pan touch the water. Stir briskly and constantly until oysters just begin to curl. This should take about 5 minutes.

Add half-and-half and continue stirring briskly just to a boil, but do not boil.

Pour into soup plates and serve piping hot. Top with 1 tablespoon of margarine per serving and sprinkle with paprika.

Servings: 4
From: the Grand Central Oyster Bar and Restaurant, New York, NY
Source: New York Seafood Council