Oyster Pan Roast



Cook time:



1/2 cup clam broth or juice

1 Tbs. butter

1/4 tsp. celery salt

1/2 tsp. Worcestershire sauce

10 shucked oysters with juice

2 Tbs. sweet chili sauce

1 cup half-and-half cream

1 cup whole milk

2 slices toasted white bread

1 tsp. sweet Hungarian paprika

1/2 cup oyster crackers


1. In a double boiler with water boiling on high, combine clam juice, butter, celery salt and Worcestershire sauce. Once butter melts, add oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well.

2. Add half-and-half and milk and cook for a few minutes until heated through, but not boiling.

3. Place a slice of white toast, in a warm 9-inch soup plate. Using a slotted spoon, place oysters over toast. Pour hot liquid over oysters, filling to about 1/4-inch beneath the rim. Garnish with paprika. Serve with oyster crackers.

Serves 2.

Recipe from Relishmag.com

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