Grampa Kelly’s Oyster Stew:


  • 24 Salt Pond Select Oysters.
  • 1 Pint of oyster liquor.
  • There will be more than a pint of liquor, but too much becomes too salty.
  • 1/2 Pint of 1/2 and 1/2 cream.
  • 1 Pint of whole milk.
  • 1/2 stick of butter.
  • Fresh ground pepper.


  • Melt 1/2 stick of butter in a saucepan on med heat.
  • In separate saucepan, heat milk and cream.
  • Stir often so milk doesn’t curdle.
  • Add oysters to saucepan with melted butter.
  • Stir often and until oysters begin to curl at the end.
  • Once they do, slowly add oyster liquor.
  • Once liquor is at desired temperature, combine both saucepans and enjoy!

On The Grill:

This is simple:

  • Place oysters (preferably larger oysters because they shrink after they’re cooked)
    on the grill cup side down on med heat.
  • After approx 10 minutes (depending on size of oysters) oysters will open up.
  • After oysters open, wait approx 3-4 more min and then remove them from grill.
  • Remove top shell.
  • Melt butter with fresh minced garlic and add just a dab.

Oyster Rockefellah:

(for those who like to cover up the oyster’s real flavor!)


  • 6 Salt Pond Supreme Oysters on the half shell
    (These oysters are typically 5+ inches )
  • 1/2 cup heavy sour cream
  • 1/2 teaspoon chopped garlic
  • Salt, black pepper
  • 1 bag raw spinach
  • 2 tablespoons Pernod or Kirschwasser
  • 2 tablespoons grated Parmesan cheese
  • Browned bread crumbs


  • Remove oysters from shell and put in each shell 1 teaspoon of the sour cream which has been mixed with the garlic, salt and pepper.
  • Put oyster on top and completely fill the shells with raw spinach which has been put through the meat chopper and mixed with the Pernod and cheese.
  • Sprinkle the top with bread crumbs and a little more grated Parmesan cheese.
  • Dot with butter, put oyster shells on a bed of rock salt in the broiling pan and brown the oysters under the broiler.
  • Serve piping hot.


Raw oysters are always your best option. We recommend not using
condiments however, which only tends to hide our oysters true salty
mineral-rich flavor!