Creamed Oysters

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 cups shucked oysters with their
  • Water or bottled clam juice
  • 2 tablespoons butter


  1. Line a mixing bowl with a sieve and pour in the oysters. Reserve the oyster liquor and add enough water or bottled clam juice to make 1 cup. Pat the oysters with paper towels to remove excess moisture.
  2. Heat the butter in a saucepan and add the flour, stirring with a wi