Eleanor Hempstead’s Scalloped Oysters

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter, at room temperature
  • cups fine crumbs made from soda crackers
  • 24 oysters, shucked and drained
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped shallots
  • ¼ cup grated Parmesan cheese
  • ½ cup heavy cream, approximately


  1. Preheat oven to hot (400°F.).

  2. Rub the bottom of a flat baking dish with a third of the butter and sprinkle with a third of the crumbs. Arrange a dozen oysters over the crumbs. Sprinkle with salt and pepper and half of the shallots.

  3. Make another layer of crumbs and dot with another third of the butter. Arrange the remaining oysters over this. Add remaining shallots. Sprinkle with a final layer of crumbs. Dot with the remaining butter and sprinkle with the cheese.

  4. Dribble the cream over the casserole. Add just enough so that the casserole is moist but not soupy. Bake for fifteen minutes.

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