Joanne Weir Follow @ChefJoanneWeir

Scalloped Oysters

Scalloped Oysters

Serves 6


1 1/2 pints (about 3 cups) fresh oysters with their liquor
1/2 cup (120 ml) heavy cream
1/2 cup (120 ml) bottled clam juice
1/2 cup (120 ml) dry white wine (Sauvignon Blanc)
4 sprigs parsley
Pinch of dry thyme
1 bay leaf
8 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1 cup dry bread crumbs
2 cups medium-coarse Saltine cracker crumbs


Drain the oysters and place the oyster liquor in a pan with heavy cream, clam juice, wine, parsley, thyme and bay leaf over medium high heat.  Simmer and reduce the liquid to yield 1 1/4 cup liquid.  Remove from the heat and discard the parsley and bay leaves.

Melt 2 tablespoons of the butter in another saucepan.  Add the flour and cook slowly for 3 minutes, stirring constantly.  Add the cream mixture and continue to stir until thickened, 5 minutes.  Cool slightly and add the oysters.  Season with salt and pepper.

Butter a 4-cup gratin dish.

Place the bread crumbs and cracker crumbs in a bowl.  Pour the remaining butter over bread and cracker crumbs and toss lightly.  Spread one-third crumbs on bottom of dish and cover with half the oysters and sauce.  Repeat.  Top with remaining crumbs and bake in a 350 F oven until golden, about 35 minutes.  Serve immediately.