An Oyster Life (Blog) — Recipes

For those that are new to oysters, or simply don’t want to deal with shucking them, jarred oysters are the perfect option. Wandering Waders Premium Jarred Oysters come out of the container ready to eat for example, but are best when prepared as part of a cooked dish. Cooking jarred oysters is a great way to use a versatile ingredient in the kitchen. Oysters are often jarred in their own juices or “liquor”. While some companies recommend that you rinse your oysters before cooking with them, we think it’s better to keep them in their own liquor. The oyster’s liquor...

It’s the best time of the year! Football season! Or, is it oyster season? Luckily for us, they tend to overlap, and now is the perfect time to try some new game-day oyster recipes. We grabbed some of our favorite recipes to help you put out a delicious spread for the next big game. Kaki Fry Oysters This Japanese recipe yields crispy, light, and delicious oysters. It makes a perfect game day pairing for early autumn with a bright lager or seasonal beer. What You Need: 16 White Stone Oysters Dash kosher salt Freshly ground black pepper, to taste Canola...

There’s almost nothing better than delicious smoked oysters. This perfect party dish is made to be shared during your late summer and early fall cookouts. Grab some crackers, and some cold drinks, then fire up the grill while your guests chow down on this delicious smoked oyster spread. Before beginning this recipe, you’ll need to first smoke your White Stone Oysters. Check out these helpful tips for making smoked oysters. We recommend you smoke your oysters the day before and give them time to cool before making the dip. What You Need: Smoked White Stone Oysters (roughly 2 dozen per...

Aloha! Looking for a new, summery way to enjoy your White Stone Oysters? This tropical recipe will have you busting out your grass skirt and Hawaiian shirts. Combine with tasty tropical cocktails or light beers for the perfect tropical dining experience. What you need: 2 pounds of taro leaves, sliced 2 sticks of salted butter 1 cup coconut milk 6 cloves garlic, finely chopped ¼ cup grated parmesan cheese White Stone Oysters ¼ cup panko breadcrumbs   What to do: Preheat the broiler to 375 degrees. Boil taro leaves with 4 quarts of water for an hour. Ensure the leaves...

A creative spin on the classic clams casino dish, this flavorful take uses oysters and jalapenos to create a bright and flavorful appetizer. Clams casino was originally enjoyed in Rhode Island, created in 1917 at the Little Casino. It was developed by maître d'hôtel Mrs. Paran Stevens as a special treat for honored guests, today variations are enjoyed all over. What You Need: 24 White Stone Oysters 8-12 slices of bacon ⅓ cup chopped jalapeno ½ cup butter, divided 4 tbsp. Chopped parsley 2 tbsp. Chopped chives Rock salt Fresh lemon juice What to Do: Cook bacon over low heat...

We’ve talked about the power of po’boys before– and even worked with Chef Tim Bereika to create a delicious po’boy slider using our Wandering Waders Premium Jarred Oysters. But, when we saw this recipe from My Recipes, we couldn’t resist sharing it with you. What You Need: 1 large egg, lightly beaten  ⅓ to 1/2 cup buttermilk or milk 1 ½ cups finely ground cornmeal ½ cup all-purpose flour  1 tablespoon Cajun, Creole, or seafood seasoning ¾ pound raw small peeled and deveined shrimp 1 jar Wandering Waders Premium Jarred Oysters Vegetable oil 1 ½ baguette, cut into 6-inch lengths Tartar Sauce...

Smoky, bacon-flavored goodness is at the center of this traditional Australian preparation of oysters. If you’re thinking about the perfect appetizer to serve with your oyster feast, look no further than oysters Kilpatrick. Our meaty, topwater oysters are perfect for this quick and easy recipe.  Serving a large group? Visit our blog for tips on how many oysters to order. Don’t forget to check out our FAQ page for storage and shucking tips. Scale this recipe up or down based on how many people you’re serving and how much they love oysters. Ingredients 18 White Stone Oysters Bacon- chopped 1...

Gumbo is good. Gumbo with duck–even better. The Chesapeake Bay is not only home to premium oyster waters, but it also hosts some of the east coast’s best waterfowling. Whether you’re using ducks you harvested yourself or store-bought, this delicious gumbo recipe from Louisiana chef John Besh will fill your belly and warm your soul. Ingredients 2 wild ducks (2 1/2 to 3 lbs. each), quartered Salt and pepper 2 tbsp. herbes de Provence 1 cup rendered duck fat or lard (or vegetable oil) 1 cup all-purpose flour 2 onions, diced 2 stalks celery, chopped 1 lb. andouille sausage, diced...