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.

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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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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.


Outsidepaddle May 21, 2011
Tried the recipe and love it.
amysarah April 22, 2011
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.