Oysters Blenheim

baked oysters.png
tangier oysters.png
whitestone oysters.png

Becky Latane, who co-owns Blenheim Organic Farm with her husband, Lawrence, served these to us at the farm as pre-dinner snack and they stole the show. A brighter and lighter take on the classic Rockefeller, this is our re-creation of their family dish.

We use Whitestone or Tangier oysters and Edward’s Ham both for their superior quality and because, as locally produced products, they build a wonderful sense of place in the dish. Feel free to substitute your own local oysters and country-style ham.


Oysters Blenheim

Prep time: 15 minutes

Serves: 4-6



2 dozen Chesapeake oysters, shucked on the half shell

½ large onion, finely diced

½ jalapeno, seeded, finely diced

3 cloves garlic, minced

¼ cup Edward’s Virginia Ham, diced small

1 bunch of spinach, large stems removed, roughly chopped.

¼  cup Panko bread crumbs

¼  cup Parmesan cheese, grated fine

baked oysters.png


Saute garlic and onions on medium low heat until fragrant and translucent. Add ham and pepper and cook for 3-4 minutes until tender, add in spinach and wilt. Remove from heat and season with salt and pepper (go light on the salt, the ham has plenty). Add in panko and parmesan, mix.

Preheat broiler in oven, shuck oysters, top each with a large spoonful of the mixture. Place on baking sheet and set on rack 4-5” from the broiler until bread crumbs are golden brown (5 minutes). Garnish with lemon wedges, serve immediately.

blenheim organic.png