ORDER OYSTERS


Clausen Oysters
Phone: (541) 756-3600
or (54l) 267-3704
Toll Free: 1-877-856-3600
Fax: (541) 756-3200

Located at
66234 North Bay Road
North Bend, Oregon 97459
USA

Hours:
Mon. - Sat. 8 am. - 5 p.m. PST

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PROFESSIONAL SHUCKING EASY OYSTER SHUCKING COOKING OYSTERS OUR BUSINESS FOR SALE PHOTO GALLERY

Oyster Cooking and Recipes

All Basic Cooking Guidelines
ANGELS ON HORSEBACK
Artichokes with Oyster Dip
Coos Bay Oyster Stew
New Orleans Oyster Sandwich
Oyster Casino

Oyster Kabobs
Oyster and Pasta Salad
Oysters Rockefeller
Poached Oysters
Scrambled Eggs with Oysters
Wine-Baked Oysters

Angels on Horseback

8 slices bacon
4 slices bread, toasted and buttered

16 shucked oysters
8 slices water chestnuts

Poach oysters for 2-3 minutes to firm. Cut bacon in half crosswise, partially cook bacon, drain. Cut the oyster partially lengthwise, long enough to insert the water chestnut, wrap bacon around each oyster, secure with wooden toothpick. Broil for a few minutes until bacon is done. Cut toast into four triangles. Serve hot with lemon wedges. Makes 15 appetizers.

OYSTER TIDBITS:

One gallon of shucked oyster meats weighs between eight and nine pounds. One pound roughly equal to one pint. Best for serving on the half shell during the fall and winter.

Copyright © 2004 Clausen Oysters, Silver Point Oysters