‘Big Bend’ Pan Roast

by Chef

Serves: 2-4


For the oyster pan roast

French bread loaf

4 tablespoons (1/2 stick) unsalted butter

24 Gulf coast oysters

4 slices thick-cut, small-batch bacon

24 Cedar Key middleneck clams

1/2 cup dry white wine

1/2 cup thinly sliced yellow onions

1 teaspoon minced garlic

2 cups oyster mushrooms, removed from stem

2 cups heavy cream

1/4 teaspoon fresh thyme leaves

Pinch kosher salt

Freshly ground black pepper

1 stalk small-chopped green onions



Slice the bread on a sharp bias lengthwise, about 1-inch thick to make 4 pieces that are each about 6 to 8 inches in length. Spread each piece with 1 teaspoon of butter on the cut side. Griddle the bread in a cast-iron grill pan or other heavy-bottomed pan over medium-low heat until lightly browned. Transfer each piece to a serving plate.


Shuck oysters from their shell directly into a small bowl with their liquor and set aside. Cut the bacon into matchsticks. Heat a medium-size heavy skillet over medium-high heat. Add the bacon and stir until bacon browns, about 2 minutes. Add clams and wine. Let simmer, covered, for 2 minutes. Add onions, garlic, and mushrooms. Stir mixture for 1 minute. Add heavy cream and thyme, and bring to a boil. Just before serving, add oysters with their liquor and simmer until edges of oysters begin to curl, about 2 minutes. Taste, and adjust seasoning with salt and pepper. Divide baguette toasts in large plates or bowls and ladle over oyster mixture. Discard thyme stems. Sprinkle green onions on top, and serve right away.