Diary of a Foodie

Oyster Pan Roast

Diary of a Foodie: Season One: H2O

Serves4
  • Active Time:15 min
  • Start to Finish:15 min
January 2007
  • ADAPTED FROM THE OYSTER BAR & RESTAURANT, NEW YORK CITY
  • 3/4 cup shucked small oysters (about 32 oysters), drained, liquor reserved
  • Up to 2/3 cup bottled clam juice, if necessary
  • 1/4 cup bottled ketchup-style chili sauce
  • 1/4 cup dry white wine
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup heavy cream
  • 4 slices crusty bread, toasted
  • 1/2 teaspoon Pinch of paprika, or to taste
  • If oysters did not yield 1 cup liquor, add enough clam juice to bring total to 1 cup (if there is more than 1 cup liquor, discard excess).
  • Stir together oysters, liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter in a metal bowl or top of a double boiler. Set over simmering water and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring to a bare simmer; do not let boil.
  • Top toast with remaining 6 tablespoons butter and put in 4 bowls. Ladle hot soup over toast and sprinkle with paprika.

Photograph by Romulo Yanes

Keywords
diary of a foodie,
seafood

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