Oyster Pan Roast
- 1/4 cup clam broth or juice
- 1 tablespoon sweet butter
- 1/4 teaspoon celery salt
- 1/2 teaspoon Worcestershire sauce
- 6 extra-select shucked oysters with juice
- 2 tablespoons sweet chili sauce
- 2 cups half-and-half
- 1 piece white toast
- 1 teaspoon sweet Hungarian paprika
- 1 package oyster crackers
In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling.
Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Oyster Bar
Recipe courtesy of Bobby Flay