Cooking From Every Angle

Clam Pan Roast

By • April 22, 2011 • 2 Comments

Clam Pan Roast

- Amanda

The pan roast, a model of ease, an emblem of the robust fare of old, is a favorite of mine. Most of the pan roasts I’ve had in my life have involved oysters, and fair enough, the oyster loves to be slathered in butter and laid upon a drift of toast. But it was time for the clam to get a chance at the pan roast.

James Beard’s pan roast calls for 3/4 cup of butter to poach the oysters. You are welcome to take that route, but be ready to lie prone on the sofa afterward. I opted, instead, to steam open the clams with just a slick of butter in the pan to mingle with the clam juices, and later added a shot of cream with paprika, herbs, and the seasoning pinch hitter, Worcestershire sauce.

Clams Pan Roast

Serves 2 for lunch; 4 as a light first course

  • 2 tablespoons unsalted butter
  • 12 to 16 littleneck clams, scrubbed
  • 1 scallion, thinly sliced
  • 2 tablespoons heavy cream
  • 1/8 teaspoon hot smoked paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon thyme
  • 1/2 teaspoon parsley
  • 4 to 8 toast points
  • Lemon wedges

See the full recipe (and save and print it) here.

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Comments (2)

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about 3 years ago Outsidepaddle

Tried the recipe and love it.

Farmer's_market

about 3 years ago amysarah

When I was a kid, I'd 'go to work' with my father a couple of times a year, on days off from school. Part of the ritual was lunch at the nearby Grand Central Oyster Bar. We'd always have Oyster Pan Roast at the counter...seemed so exotic and grown up at the time - I loved it. (Still do, though only go once in a blue moon now, and sadly, not with my dad.)

Anyway - going to try this recipe; the one at GC Oyster Bar has much more liquid over the toast - creamy, briny, more soupy. Interested to try this more modern, streamlined variation.