Oyster Pan Roast

by Kathleen Morrison

Servings:

INGREDIENTS

2 tbsp. clam broth or clam juice
2 tbsp. butter
1/4 tsp. paprika
1 pinch celery salt
1 tbsp. Worcestershire sauce
9 med. oysters, shucked with liquor
1-1/2 tbsp. chili sauce
1/2 cup half and half
1 slice toast
1 pinch paprika

INSTRUCTIONS

In top of double boiler place clam broth, 1 tbsp. of the butter, paprika, celery salt and Worcestershire sauce; stir gently. Add oysters and simmer just until their edges start to curl, approximately 1 minute. Stir in chili sauce and half and half and heat through.

Place a slice of toast in warm bowl; pour oyster pan roast over toast. Float remaining tbsp. of butter on top. Sprinkle with a pinch of paprika. Serve immediately.

CHEF COMMENTS

Source: Chef Stanley Kramer of the Oyster Bar and Restaurant, Grand Central Station, New York.

Tagged: appetizers, seafoodappetizers add tags

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