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roasting American
Oyster Roast Recipe-1550

Photo by: Joey De Leo
Comments: 0


No matter what season you visit Rock Hall, Maryland, people are cooking up the finest Chesapeake seafood. During the cold winter months on this waterside outpost, the locals prepare an old-fashioned oyster roast, which is pure, honest, and straightforward.

Yield: Serves 3 to 4


  • 12 large oysters
  • 2 slices of bacon, lightly fried and cut into 12 pieces
  • Hot melted butter, for dipping
  • Lemon wedges, for accompaniment


Preheat the oven to 450°F. Line a platter with a folded napkin and set aside.

Scrub the oysters well in cold water. Lay them on a baking sheet and place in the hot oven for about 10 minutes, or until they just begin to open.

Meanwhile, prepare the bacon and put the butter in a bowl. Using a dry towel to hold the hot oysters, use the blunt edge of a knife to pry the oyster shells open and remove the top shell. Pour off the oyster liquor into the butter.

Serve the oysters in their bottom shells, topped with a piece of bacon, on the platter. Serve with the warm liquor-enriched butter and lemon wedges.

© 1998 John Shields

Note from Cookstr's Editors

Nutritional information is based on 4 servings, but does not include hot melted butter for dipping.


Nutritional Information

Nutrients per serving (% daily value)

39kcal (2%)
19mg (2%)
2mg (3%)
4mcg RAE (0%)
13mg (4%)
100mg (4%)
1g (3%)
2g (3%)
2mg (14%)

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