Oyster “Pan Roast”

Not made in a pan, and not roasted either, this classic American oyster “stew” is famously served at New Yorkʼs Oyster Bar in Grand Central Station.

Serves: 2Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 2 cups half-and-half
  • 2 cups clam juice
  • 2 Tbsp. Worcestershire sauce
  • 1⁄8 tsp. Tabasco sauce
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 12 shucked oysters, with their liquid
  • 2 Tbsp. butter
  • 2 tsp. fresh parsley, minced


  • In a small pot, combine the half-and-half, clam juice, Worcestershire sauce, Tabasco, and salt and pepper, and bring to a boil. As soon as the mixture boils, turn off the heat and add the oysters and the butter. Stir until the butter is melted. Divide between 2 bowls, top with parsley, and serve.