Creamed Oysters

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

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
  • 2 tablespoons flour
  • ¼ cup heavy cream
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ teaspoon Worcestershire sauce
  • teaspoon freshly grated nutmeg
  • teaspoon cayenne pepper
  • Toast triangles
  • 3 teaspoons freshly chopped parsley


  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 wire whisk. When blended and smooth, add the oyster liquor mixture, stirring rapidly with the whisk. When blended and smooth, add the cream and stir.
  3. Add salt, pepper, Worcestershire, nutmeg, and cayenne. Add the oysters and cook briefly over gentle heat until the edges curl.
  4. Serve over hot buttered toast triangles. Sprinkle each serving with an equal amount of chopped parsley.