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.