For over 25 years, Hank’s Seafood Restaurant has been a fixture in historic downtown Charleston, known for its chef-driven approach to honoring classic Lowcountry seafood and incorporating local purveyors. Their oyster stew is a comforting and storied dish, perfect for fall, when oysters are at their peak, built on fresh, local bivalves and traditional techniques that celebrate the seasonality, heritage and coastal identity that define South Carolina cuisine.
Executive Chef Tim Richardson shares the recipe.
recipe 
yields
1 serving
2oz clam juice
1oz potato, diced and parcooked until tender
1oz leeks, sliced thin
1oz diced onion
1oz garlic and parsley compound butter, or regular unsalted butter will work
4oz heavy cream
½oz Worcestershire sauce
5-8 select oysters
Bacon lardons
Chopped parsley
Salt and pepper to taste
ingredients
steps
- Place a small saucepan over medium heat. Add the butter, leeks, onion and potatoes, and cook for 2-3 minutes, stirring occasionally, until the onions become translucent.
- Pour in the clam juice and heavy cream, then season lightly with salt and pepper. Increase the heat and bring the mixture to a gentle boil.
- Add the oysters and Worcestershire sauce, stirring carefully, and bring the stew back to a second boil. Once it reaches a boil, remove the saucepan from the heat. Taste and adjust the seasoning with additional salt and pepper if needed.
- Ladle the stew into your favorite serving bowl and garnish with crisp bacon lardons and freshly chopped parsley before serving.
Date Published: 04.01.26
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Recipe by
Hank's Seafood Restaurant -
Contributing City
Charleston
