Recipe courtesy of Jerry Brody

Grand Central Oyster Bar Oyster Panroast

  • Level: Easy
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 1 portion
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2 cups clam broth or juice

1 tablespoon sweet butter

1 teaspoon celery salt

1 teaspoon Worcestershire sauce

6 extra select shucked oysters with juice

2 tablespoons sweet chili sauce

2 cups half-and-half

1 slice white toast

Pinch sweet Hungarian paprika

1 package oyster crackers


  1. In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the 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, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.
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