Oyster Stew

—Mrs. Drury Melone

• 2 tsp. butter
• 1/4 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• 1/4 tsp. celery salt
• 1 bottle clam juice
• 8 fresh oysters (1 jar)
• 1 cup sour cream

In the top of a double boiler over hot (not boiling) water, place butter, Worcestershire sauce, paprika, celery salt, and clam juice. Stir until butter melts and mixture is thoroughly heated. Then add oysters. When oysters begin to curl, add sour cream. When stew is piping hot, pour into warm bowls in which pats of butter have been placed. Serve immediately with garlic bread.