Best Frogmore Stew in South Carolina


What is Frogmore Stew

Frogmore Stew is a good-time meal served at picnics, parties, and political rallies throughout South Carolina, especially in the Low Country. The hearty jumble of shrimp, sausage, potatoes, and corn-on-the-cob boiled with a hail of spice was named for the community of Frogmore on St. Helena Island; and today it frequently goes by the name Low Country Boil.

Where it’s Best

It’s referred to as Low Country Boil at both the help-yourself buffet at Chef Bob’s Cafe in Edgefield, and JC’s Seafood in Aiken, where customers can add scallops, crab, or any other fresh fish to the formula. At Rae’s Coastal Cafe across the river in Augusta, Georgia, precede it with she-crab soup and a green jacket salad. On the coast, it is served in its most elegant form at the swanky 82 Queen in Charleston, and in extreme informality at the oyster shack called Bowen’s Island.


Chef Bob’s Café

Daily downhome buffet lunch and lavish weekend dinner make Chef Bob's a restaurant for big appetites. House motto: "If you leave hungry, it's not my fault!"


JC’s Seafood

Hail the Low Country boil! JC's makes it with seafood from the coast along with succulent sausage, corn, and potatoes, all veiled in one of 3 degrees of spice.


Rae’s Coastal Cafe

Rae's of Augusta is famous for its marinated-lettuce green salad, a classic concoction to accompany seafood both Carolina and Caribbean style.


82 Queen

82 Queen is deluxe and expensive, serving inspired versions of coastal Carolina's regional specialties. Number One best-eat is shrimp and creamy grits.


Bowen’s Island

At the end of a rutted dirt road in the marsh of Folly Beach, South Carolina, Bowen's Island is a ramshackle restaurant that serves a four-star oyster roast.