Check out our Fresh Shellfish Selection!
Please Call to order…Pricing and Availability Subject to change at any time.
Updated Monday March 27th, 2017
Fresh farmed Oysters of the Eastern Shore, Chesapeake Bay area of Maryland. Flavor Profile- Leads with a relatively mild salinity (season dependent), which acquiesces to a pleasant simple-sweet finish
Sustainably grown in racks and bags just off the bottom of the pristine waters of Cape Cod Bay. Flavor Profile- Typically a Large Oyster, deep cupped, with a white, firm, plump meat. Sweet taste and a profoundly salty finish.
Long Island North Shore, New York. U.S.A. Flavor Profile- The current supply of Blue Points are harvested in Oyster Bay Harbor, Long Island North Shore. They offer a sweet, salty, and succulent meat with a mild finish.
Our personally branded Oyster, fresh Harvest from Duxbury Bay, Mass. U.S.A. Flavor Profile- Firm white meats with a butter/brine flavor…clean taste with a mossy-seaweed finish.
Hand harvested from the mud flats of Plum Island Sound and surrounding area’s. Nice plump bellies with a sweet flavor. Also known as “Pissah’s”
Fresh harvest Virginia Clams of the Eastern Shore. Hand selected and packed in 50 count bags. Remember “Our Clams don’t give a Grit!” By the Dozen $5.99 50 ct. Bag $20.00 100 ct. (2 bags) $38.00 200 ct. (4 bags) $72.00
Check out our Clam Selection and the “Terms” associated with the different sizes. Little Necks…10 to 12 per/lb. –approx. 1 inch Middle Necks…8 to 10 per/lb. –approx. 1½ to 2 inches Top Necks…5 to 7 per/lb. –approx. 2 ½ to 3 inches Cherrystones…3 per/lb. –approx. 3 to 4 inches Chowder Clams…1 to 2 per/lb. –approx. 4 to 6 inches
Warning: There is a risk associated with consuming Raw Seafood. If you have a Chronic Illness of the liver, stomach, blood or have an immune disorder, you are at greater risk of serious illness from raw shellfish and should eat shellfish fully cooked. If unsure of your risk, consult a physician.