Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 2 Times
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Creamed Oysters and Ham
Cookbook
Serve this with Buckwheat Cakes
Yield : Serves 4
Ingredients
- 16 to 20 large oysters, shucked with 1 cup of liquor reserved (4 to 5 oysters per person)
- 1 cup heavy cream, reduced over moderate heat by half
- 1/8 teaspoon cayenne pepper
- ¾ cup cured ham, cut into long, thin, slivers
Directions
In a small saucepan, reduce the 1 cup of oyster liquor by half over moderate heat.
In a medium saucepan, combine the reduced cream with the cayenne. Strain the reduced liquor into the cream. Set aside and keep warm while you make the Buckwheat Cakes.
To serve, fold the oysters into the warm cream mixture and cook over moderate heat just until the edges begin to curl. Stir in the ham. Keep warm.
Notes
If the ham is very salty, let it steep in ½ cup milk for 15 to 20 minutes.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on using 20 oysters.
299 kcal
7 % daily value
6 % daily value
8 % daily value
268 mg
34 mg
12 g
0 g
0 g
6 g
118 mg
864 mg
15 g
25 g
24 % daily value
