Oyster Pan Roast

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"A New York City original, this classic dish is from the Grand Central Station Oyster Bar. Though the recipe is the original, half the fun is watching the cooks make this in person at the Oyster Bar. This is a close second! NOTE: THIS RECIPE CALLS FOR 20 OZ OYSTERS, BUT OYSTERS ARE USUALLY SOLD BY LIQUID VOLUME. CHECK NUTRITION INFO TO MAKE SURE YOU HAVE THE RIGHT AMOUNT OF OYSTERS. YOU WILL NEED 8-10 OYSTERS!!!"

Original recipe yields 1 serving


  • Serving Size: 1 (773.8 g)
  • Calories 938.5
  • Total Fat - 63.1 g
  • Saturated Fat - 32.7 g
  • Cholesterol - 371.7 mg
  • Sodium - 2225.7 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 1.7 g
  • Sugars - 7.7 g
  • Protein - 39.7 g
  • Calcium - 550 mg
  • Iron - 28.6 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.4 mg

Step 1

In a 1-quart saucepan, or in the top of a double boiler over boiling water, combine the first 7 ingredients (butter, oyster juice, oysters, chile sauce, Worcestershire sauce, heavy cream and celery salt).

Step 2

Stir briskly and heat until the mixture simmers around the periphery and the oysters or clams begin to curl around the edge.

Step 3

Pour the mixture into a bowl lined with the toast points. Top with a pat of butter and a liberal sprinkling of paprika. Eat immediately.

Tips & Variations

No special items needed.