You are here: Home » Recipes » Oyster Pan Roast Oyster Pan Roast Recipe by RelishKitchen Tested Yield 2 servings Prep 15 mins Cook 10 mins An old favorite, with good reason: this oyster dish is fast and satisfying. Mark Boughton/styling: Teresa Blackburn PrintEmail You can find variations on the traditional oyster pan roast: here a trumpet mushroom, there a dash of nutmeg, there again an artichoke heart. Yet no version so soothes the soul as this one based on New York City's Oyster Bar and Restaurant recipe. Ingredients 1 tablespoon butter1/2 cup clam broth or juice1/2 tablespoon Worcestershire sauce1/4 teaspoon celery salt10 shucked oysters with juice2 tablespoons sweet chili sauce, such as Heinz1 cup whole milk2 slices toasted white bread1 teaspoon sweet Hungarian paprika1/2 cup oyster crackers Instructions 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. 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 ¼-inch beneath the rim. Garnish with a paprika. Serve with oyster crackers.