Drain the oysters, reserving the liquor.
In a large saucepan over medium heat, melt the butter. Add onion, celery, and the celery salt. Cook, stirring occasionally, until vegetables are softened, about 10 to 12 minutes.
Add cream, milk, and paprika. Add salt and pepper, to taste. Heat until the mixture just starts to simmer. Add the oysters and their liquor and simmer (do not boil) over lowest heat just until the oysters are cooked, about 2 minutes. The oysters will be just slightly firm.
Calories per serving: 342