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Oyster Pan Roast


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  • 2 tablespoons clam juice
  • 2 tablespoons butter
  • 1/4 teaspoon paprika
  • 1 pinch celery salt
  • 1 tablespoon Worcestershire sauce
  • 9 shucked oysters with their liquid
  • 1 tablespoon chili sauce - (to 2 tbspns)
  • 1/2 cup half-and-half
  • 1 slice toast


Servings 1


Step 1

In top of double boiler (or heavy saucepan), place clam broth, 1 tablespoon butter, paprika, celery salt, and Worcestershire. Stir gently. Add oysters and their liquid; simmer just until their edges curl. Stir in chili sauce and half-and-half.

Place slice of toast in warm bowl. Pour oyster roast over toast and float remaining butter on top. Serve immediately.

This recipe yields 1 serving.

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