Charlie’s Bluffton Oyster Stew
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Recipe of the month: Charlie’s Bluffton Oyster Stew

 Charlie’s Coastal Bistro 

Charlie’s Bluffton Oyster Stew

Nothing captures the essence of fall quite like a comforting cup of stew, and this time-tested gem from legendary local chef Charlie Golson, the namesake of Charlie’s Coastal Bistro, is perfect for easing into oyster season. With its rich flavors and local ingredients, this stew will have you savoring the Lowcountry’s take on cooler weather.

chef Charlie Golson

Ingredients

1 quart heavy whipping cream

1/2 pint freshly shucked Bluffton oysters

5 tablespoons chili sauce

Seasonings to taste: paprika, garlic powder, onion powder, cayenne, black pepper, celery seed and Tobasco 

Directions

[1] In a medium-sized saucepan, combine the whipping cream, chili sauce and seasonings. [2] Bring to rapid boil over medium to high heat, stirring frequently. The cream blend should be a nice salmon pink color when all the ingredients come together over the heat. [3] Lastly, drop in the oysters and cook for one minute. Divide and serve in large bowls with French baguette for dredging.

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How do you take your oysters? 

There are as many ways to prepare oysters as there are names for oysters. You can fry them, steam them, roast them, smoke them or just slurp them right off the shell. So which way is the best?

“I’ve probably cooked them 20 different ways. Most people around here like them roasted, but I like them raw with nothing. Maybe a little hot sauce,” Bluffton oysterman Larry Toomer said.  “People ask, ‘Are the oysters OK to eat raw?’ I tell them, ‘Check the obituaries. If I’m not in there, they’re still good. Because I eat them every day.’”

A flavorful twist on the old tradition is something that Andrew Carmines of Hudson’s Seafood House on the Docks calls a “Carolina Rooster.” Lightly smoke your oysters (5 to 7 minutes at 220 degrees so they’re still nice and moist) then serve on a saltine with a dab of horseradish, a dab or cocktail sauce, a slice of jalapeno and a dash of hot sauce. 

“It gives you this slight smokiness, along with the saltiness and the heat,” Carmines said. “I love smoked oysters; that’s such a Southern delicacy.”

Recycle your shells

After enjoying a delicious oyster roast, help protect the Lowcountry’s coastlines by recycling your oyster shells at any of these convenient locations:

  • Coastal Discovery Museum, Hilton Head Island
  • H.E. Trask Boat Landing, Bluffton
  • Edgar Glenn Boat Landing, Lemon Island
  • Sands Beach Boat Landing, Port Royal 
  • Russ Point Landing, Hunting Island 
Ultimate oyster knife

The ultimate oyster knife 

Oyster season in South Carolina runs from September through April — if the month has an “R” in it, you can count on fresh harvests. It’s also the ideal time to celebrate this coastal treasure, with oyster festivals and roasts lighting up social calendars across the Lowcountry. Elevate your oyster roast experience with the Waterman by Wölfe Oyster Knife. It was created through a collaboration between Andrew Carmines of Hudson’s Seafood House on the Docks and Devlin Forsythe, co-founder of Wölfe Cutlery and Waterman Wares. Get one for $205 at Hudson’s or order one online at watermanwares.com.

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