Joan's Scalloped Oysters Best Dishes

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Joan's Scalloped Oysters

"This has been a Thanksgiving and Christmas family preferred for years. It's protected in each of our circle of relatives cookbooks and now the third generation (my 26 year vintage Navy boy, contributing to his first Thanksgiving away, desired the 'dummy' model) is solving it."

Ingredients :

2 half cups saltine cracker crumbs
half of teaspoon salt
1 pinch floor black pepper
half cup unsalted butter, melted
1 pint extra small oysters
1/2 cup clam juice, or as wished
3/4 cup heavy cream
1/4 cup Worcestershire sauce
1 dash warm pepper sauce (including Tabasco®)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Preheat an oven to 350 tiers F (a hundred seventy five stages C).
Combine the cracker crumbs, salt, pepper, and butter in a bowl till flippantly moistened. Butter a 1 half of-quart casserole dish and sprinkle about 1/three of the cracker crumb mixture into it.
Drain the oysters, reserving the liquid. Add sufficient clam juice to the oyster liquid to make three/4 cup; set aside. Layer half of the oysters into the casserole dish and sprinkle with half of of the cracker crumbs. Arrange the ultimate oysters atop the crumbs. Whisk collectively the oyster liquid, cream, Worcestershire sauce, and warm pepper sauce. Drizzle over the oysters and sprinkle with the remaining cracker crumbs.
Bake in the preheated oven till warm inside the middle and golden on pinnacle, forty to 50 minutes.

Notes :

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