• Seattle Oyster Pan Roast


Seattle Oyster Pan Roast

By Andrew Zimmern

I can’t get enough of this classic seafood soup that marries an oceanic, briny intensity with decadent creaminess.

How to shuck an oyster:

Seattle Oyster Pan Roast

Servings: 4


  • 3 cups fresh shucked oysters and their liquor (juices)
  • 2 tablespoons butter
  • 1/2 teaspoon Old Bay seasoning
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced yellow onion
  • 1 sprig fresh thyme
  • 4 sprigs parsley
  • 2 tablespoons Worcestershire sauce
  • 2 cups fish stock (or clam juice, diluted to taste)
  • 3 cups cream
  • 2 teaspoons paprika
  • Minced chives for garnish


Drain the oysters, strain and reserve the liquid.

Place a large pot over medium-high heat. Add half the butter. Swirl and add the vegetables, herbs (tied together) and Old Bay.

When onions are cooked through, but not taking on any gold color, add the oyster liquid and fish stock. Bring to a slow boil and cook for 10 minutes.

Add the cream. Cook, simmering for 4 to 5 minutes, until the cream thickens and the soup takes on a nice texture and mouth feel when you sip it.

Add the oysters and Worcestershire and return to a gentle simmer. Continue cooking for 5 minutes.

Meanwhile, brown the remaining butter in a small saucepan over high heat. Divide soup into large bowls. Garnish stew with paprika, brown butter and some fresh minced chives.

Photograph by Madeleine Hill.

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