Serves: 2
Total Calories: 657
In a medium saucepan, place clam juice, wine, butter, chili sauce, Worcestershire sauce, celery salt, and paprika. Heat until butter melts.
Add oysters and half-and-half. Over medium heat, cook 1 to 2 minutes or just until heated through (do not boil).
To serve, place two slices of bread in each individual soup bowl and add soup.
This Creamy Oyster or Clam Stew recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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