Happy Little Cottages By The Sea

Cottage Charm, Coastal Calm

Georgia Salt Marsh Oyster Stew

Recipe by Matthew Baldwin, Jepson Cafe

salt water marsh


6 tablespoons butter

1 cup leeks, chopped

1 1/2 cups celery, diced

1/2 cup onion, diced

1 bay leaf

1 spring of thyme

5 tablespoons flour

2 cups clam juice

1/2 cup white wine

2 cups water

1 1/2 cups diced red potatoes

1/2 cup heavy cream

24 freshly shucked Georgia oysters with liquor reserved

Kosher salt and white pepper to taste

Hot and Spicy Oyster Crackers


In a large stockpot over medium heat, saute leeks, celery and onion for two minutes until they become translucent.  Reduce heat to low and add flour.  Cook, stirring constantly, for two minutes.  Stir in clam juice, water, wine, bay leaf, thyme and potatoes.  Season with salt and pepper.  Simmer on medium low heat for 20 minutes, until potatoes are cooked through.  Add heavy cream and cook for 3-5 minutes (do not let mixture boil).  Stir in oysters with their liquor and remove from heat.  Fold in heavy cream.  Season to taste with salt and white pepper.  Serve with Hot and Spicy Oyster Crackers.


Hot and Spicy Oyster Creackers


1 (16 ounce) package oyster crackers

4 tablespoons butter, melted

1/4 cup vegetable oil

1 tablespoon ground chipotle powder

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1 teaspoon dried parsley flake



Preheat oven to 300 degrees F.  Line a baking sheet with parchment paper and set aside.  In a large mixing bowl, add all the ingredients and stir until oyster crackers are coated.  Spread evenly on the prepared baking sheet and bake for 25 minutes, stirring halfway through.  Remove from the oven and all to cool completely.  Serves 6


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