Oyster Pan Roast

Oyster Pan Roast
Mark Boughton/styling: Teresa Blackburn
  • Yield: 2 servings
  • Prep: 15 mins
  • Cook: 10 mins

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.


1tablespoon butter
1/2cup clam broth or juice
1/2tablespoon Worcestershire sauce
1/4teaspoon celery salt
10 shucked oysters with juice
2tablespoons sweet chili sauce, such as Heinz
1cup whole milk
2slices toasted white bread
1teaspoon sweet Hungarian paprika
1/2cup oyster crackers


  1. 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
  2. Add half-and-half and milk and cook for a few minutes until heated through, but not boiling.
  3. 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.

Nutritional Info *per serving

  • Glycemic Load 14.38
  • Calories 290
  • Fat 13g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 50mg
  • Sodium 930mg
  • Potassium 510mg
  • Carbohydrate 33
  • Fiber 2g
  • Sugars 10g
  • Protein 11g
  • Trans Fat 0
  • Vitamin A 25%
  • Vitamin C 10%
  • Calcium 20%
  • Iron 30%