Welcome to Clubhouse Diningwhere we celebrate the best food and drink of the game. Hope you brought your appetite.
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If pairing pizza and oysters has never crossed your mind, well, you’d be forgiven for believing that the two foods couldn’t possibly have a better reason to come together. But at 3’s, a short 12-hole course in Greenville, SC, chef Chris Wehking was inspired by a clam and pepperoni dish he picked up at a restaurant in Charleston. There was no room for a pizza oven at 3’s, so Wehking decided to put an oyster pizza on the menu instead.
“It’s kind of a way to get the taste of pizza in small bites, without the pizza oven,” Wehking said.
The key to creating that pizza flavor is the house-made pepperoni butter, which Wehking creates by grinding the pepperoni and draining all the fat off the stove. The fat is then churned into butter, which is then spread liberally over each oyster.
Wehking’s preferred oysters are salty sweets from Virginia, which he likes for their large, meaty texture.
After shucking the oysters, Wehking puts a thumb on a baking tray and adds a big dollop of pepperoni butter, followed by a sprinkling of grated parmesan cheese. Wehking then cooks the oysters in the broiler for about 90 seconds.
“If you cook oysters, if you cook them for a long time, they will be very dry, they will be hard,” said Wehking. “They will shrivel, you will lose that meat.” You will lose the juice inside you with all that flavor. So we want to make a really fast cook. “
When the oysters are done, Wehking adds garlic bread to the dish, and a sprinkling of fresh parsley before serving immediately.
And how can you enjoy oysters?
“Squeeze a little lemon and put it back,” Wehking said.
To watch a full tutorial on Wehking’s method, watch the video above. To learn more about 3’s Greenville, click here.
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