I buy fresh shucked oysters from my local fish monger ....or I shuck my own ...as with clams the colder you make them the easier to open. If I'm short on time I will mix ice with kosher salt to really chill them
I like to use little neck or top neck shells as they hold the juice better and work well...
place the shells on a tray and put one oyster in each shell , you want to have the oyster wet don't dry them off the oyster liquor helps to make this
place a tiny amount of butter on each shell and then a pinch of old bay
broil until the oyster edges just start to curl .......so fricken good......my friends will hover near the oven to make sure to get some Best right out of the oven
sharp cheddar or extra sharp either shredded or cut a block into pieces
bacon just smoked , apple or other flavored doesn't work as well
Bell peppers and onions diced small
I like cherry stones or larger top necks.
Cut a pack of bacon into 3" strips and cook in frying pan. Cook 3/4 of the way ...pour off a little better than half of the bacon grease saute onion and bell pepper in the remaining bacon grease ...I like one red or yellow to sweeten but be sure to have enough green as they have a flavor that works best.
if the clams are large cherrys I make each clam into two servings as I shuck I leave the meat in the top and bottom and make into two
on a baking sheet place the clams and put a spoon of the onions and peppers, then a piece of bacon and then the cheese ...broil until the cheese is brown , I find it's important to make sure the cheese gets some color as it makes the flavor better....
so many BBQs we have went through tray after tray of these ....easy and so tasty....
Replies
Oyster shooters...
I buy fresh shucked oysters from my local fish monger ....or I shuck my own ...as with clams the colder you make them the easier to open. If I'm short on time I will mix ice with kosher salt to really chill them
I like to use little neck or top neck shells as they hold the juice better and work well...
place the shells on a tray and put one oyster in each shell , you want to have the oyster wet don't dry them off the oyster liquor helps to make this
place a tiny amount of butter on each shell and then a pinch of old bay
broil until the oyster edges just start to curl .......so fricken good......my friends will hover near the oven to make sure to get some Best right out of the oven
Great Clams casino
sharp cheddar or extra sharp either shredded or cut a block into pieces
bacon just smoked , apple or other flavored doesn't work as well
Bell peppers and onions diced small
I like cherry stones or larger top necks.
Cut a pack of bacon into 3" strips and cook in frying pan. Cook 3/4 of the way ...pour off a little better than half of the bacon grease
saute onion and bell pepper in the remaining bacon grease ...I like one red or yellow to sweeten but be sure to have enough green as they have a flavor that works best.
if the clams are large cherrys I make each clam into two servings as I shuck I leave the meat in the top and bottom and make into two
on a baking sheet place the clams and put a spoon of the onions and peppers, then a piece of bacon and then the cheese ...broil until the cheese is brown , I find it's important to make sure the cheese gets some color as it makes the flavor better....
so many BBQs we have went through tray after tray of these ....easy and so tasty....