• Recipes

    Smoked Oyster Crostini

    February 10, 2012

    Chef Ron Stainer of the Hog Island Oyster Bar in Napa came up with this smoked oyster recipe in honor of our guest shucking appearance a few weeks back. Think of it as a smoked oyster salad over toast. The pickled onions and arugula really showcase the smokiness of the oysters, and the crunchy crostini sets […]

    { 1 comment }

    Oyster Stuffing at London Lennies: London Lennies Shuck and Bake Oyster Stuffing Recipe 1 lb cubed bread, including crust 1 pint fresh raw oysters 4-8 tablespoons of butter 1 cup finely chopped celery 2 cup of chopped onions 1/2 cup of minced fresh parsley 1 teaspoon minced oregano 1 tablespoon minced sage 1 tablespoon minced […]

    { 1 comment }

    Curried Oyster Stew

    March 24, 2009

    recipe by request. This oyster stew is a family favorite… with both Adam and Helena claiming credit for it. Probably it was a joint creation. Ingredients: 1 cup chopped carrots 1 medium onion 2 to 3 potatoes 1 quart chicken stock (or enough to cover vegetables and make it soupy) 1 pint Hama Hama Oysters, […]

    { 5 comments }

    Oyster Ice Cream

    March 12, 2009

    We’ve heard rumors and murmurings about oyster ice cream for several years. Apparently it’s big in Japan, and was popular with Dolley Madison (wife of President James). But we tip our hats to Lorraine Eaton, a reporter with The Virginian-Pilot, for actually making the stuff. Lorraine made an oyster soup out of cream, oyster liquor, […]

    { 0 comments }

    Oyster Barbecue Tips

    July 18, 2008

    This tip is from a customer in the seafood store, who got it from Mo’s Seafood Restaurant in Newport, Oregon: Fill a tray with rock salt and put it on the barbecue, and then set the oysters on the tray to cook. Apparently this ensures that the oysters stay moist, and don’t overcook. It sounds […]

    { 2 comments }

    How to Barbecue Oysters

    July 11, 2008

    In light of the previous post exhorting everyone to cook all shellfish, we thought it appropriate to offer a guide to barbecuing oysters. You need: Barbecue. Or fire. Oyster knife (or equivalent), plus gloves, hot pads, and/or tongs for handling hot shells. Pot of melted butter and garlic, hot sauce, horseradish, lemon, etc. Oysters. If […]

    { 9 comments }

    On Thursday, May 1st, the Martha Stewart Show featured guest chef Emeril Lagasse, who cooked up a fried oyster salad using Hama Hama oysters. Watch the show, get the recipe. Here are some of our favorite quotes from the show: “We’re actually not using oysters from Louisiana today, we’re using oysters from the Pacific, from […]

    { 1 comment }

    The image below is from TASTE WITH THE EYES, a beautiful and delicious food blog. It’s a panko-encrusted Hama Hama oyster topped with cilantro, sliced serrano chiles, cabbage, and ají amarillo crema, and then wrapped in a homemade tortilla. Stop by the site for a description of how to make it and lots of other […]

    { 0 comments }

    Hama Hama in the Belly

    April 16, 2008

    Larry from New Jersey had some clams, oysters, and smoked salmon sent to him as a birthday gift. We’d like to eat at Larry’s house some day; he sounds like someone who knows food. Here’s how he prepared the seafood: The Manila clams were simplicity itself. I just rinsed them in a colander, and added […]

    { 0 comments }

    Hood Canal Crab Cakes

    April 3, 2008

    Ingredients: Meat from one Dungeness crab, picked 1 cup bread crumbs, plus additional for coating ½ cup mayonnaise ¼ cup minced fresh parsley 1 large egg, blended 2 tsp Worcestershire sauce 1 tsp Spike seasoning ¼ tsp cayenne ¼ tsp dry mustard salt and pepper to taste In a large bowl, blend together all ingredients […]

    { 2 comments }