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Drain oysters reserving liquor. Chop oysters into bite-size pieces. Boil diced potatoes until almost done. Sauté celery and onions until tender and translucent. Sauté
oysters and liquor in butter for about 2 to 3 minutes until edges curl. In a large pot, add the sautéed oysters including the butter and liquor. Add the milk, sautéed onions and celery, potatoes, and
salt & pepper. Heat thoroughly but do not boil. Serve in large bowls with thick slices of homemade bread. Garnish each bowl with a then slice of butter in the middle and pinch of paprika on top.
Makes 6 delicious bowls of oyster chowder.
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