Recipe courtesy of Grand Central Oyster Bar & Restaurant

Oyster Pan Roast

  • Level: Easy
  • Yield: 1 serving
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Oyster and Caramelized Onion Pan Roast

Pan Roasted Chicken with Oyster Dressing

Pan Fried Oysters

Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme

John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini

Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette

Pan Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish

Pan-Roasted Chicken with Port and Whole-Grain Mustard