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Our New Products

Broadwater Oyster Company is excited to introduce our three newest products:

Broadwater Clams

Available in Little Neck and Middle Neck sizes, these delicious clams are grown and floated in Virginia's Magothy Bay.


Great for roasting and steaming, these oysters are the same as our Broadwaters, but are not floated on the seaside in Magothy Bay.

Little Bitches

Measuring in at just 2.5 inches, these are the perfect petite cocktail oysters.

Call Ted at 302-542-4465 for pricing and more information.

Oysters and Costume Pearls (Oysters and Grits)

Makes 4 servings in 4 inch ramekin baking cups

Grits: Use good quality grits such as Anson Mills brand
½ cup of grits
2 cups of water recipe
1 cup of heavy cream

2 large egg yolks
½ of reserved oyster juice
Fresh ground black pepper

2 tablespoons champagne vinegar
1 tablespoon minced shallot
½ of the reserved oyster juice
4 tablespoons of butter
2 tablespoons fresh chopped parsley

Oysters: 12 to 18 fresh shucked Broadwater Oysters including their juice

Preparation for the Grits:
If time allows, soak grits in 2 cups cold water for 1 to 2 hours then pour off (discard) top portion of water just before cooking.
Add grits to 2 cups boiling water, stirring constantly until blended. Reduce heat to simmer, continue to stir. Cook grits slowly for at least 30 minutes. When they begin to thicken, add the cream and keep stirring. Cover and simmer if desired. When grits are the consistency of slightly runny mashed potatoes, add the reserved ½ of oyster juice, simmer and stir until done. Grits should be wet and sticky but not runny. Remove from heat.
Whisk the egg yolks in a bowl, add a large spoonful of grits to the eggs, whisk in, add more grits and whisk together, then add the egg mixture back to the saucepan of grits. Stir until smooth. Place grits in ramekins allowing room for oysters on top and the soufflé rise. Sprinkle grits with fresh ground black pepper.
Note: If you are not using Broadwater Oysters, the grits may need salt added when cooking.

Preparation for the Sauce:
Combine the vinegar, shallots and ½ of oyster juice in a small saucepan. Bring to a simmer and cook until most of the liquid has evaporated, but not dry. Add butter 1 tablespoon at a time while stirring, keeping the mixture creamy and not separated.
Meanwhile, place the dishes of grits in the oven at 350 degrees F, bake for 10 minutes or until they begin to puff up. Remove from oven.
Add the oysters and parsley to the sauce and warm through.

Spoon 3 oysters with sauce on each dish of grits and broil 1 to 2 minutes until oysters barely curl at edges.

Serve hot and enjoy!

Wine Pairing for Oysters and Costume Pearls: Portalupi Bianco 2009, California wine