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Chesapeake Ray

Scalloped Oysters (with bacon)


  • 1 qt. shucked oysters
  • 3 strips bacon, crisped and broken in bits
  • Fat from bacon
  • 2 Tbsp. butter
  • 1 box soda crackers
  • Pepper and salt


Drain oysters. Save their liquor. Preheat oven to 425°. Season oysters to taste with pepper and salt. In a deep baking pan, put a layer of oysters, then a layer of coarsely crushed crackers, sprinkle with bits of bacon and add a little of the fat and bits of butter. Alternate layers, until pan is nearly full. Add oyster liquor. Cook until oysters are set and brown on top. 10 to 12 minutes.

(Serves 6 to 8)