Shellfish

Clams

Class: Bivalvia
Phylum: Mollusca

Clams are bivalve mollusks that live buried in mud or sand with 2 equal valves of equal size. Clams come in a variety of sizes which allow them to be prepared many ways such as raw, steamed, boiled, baked or fried.

  • Littleneck
  • Middleneck
  • Topneck
  • Cherrystone
  • Chowder
  • Mahogany
  • Chopped
  • Clam Bakes – NEW & Improved Recipes!
Each Clambake includes:
  • Clams, Onion, Carrot, Ear of Corn & NOW! Seasoned Mini Potatoes!

Available Clambake Varieties:

  • Classic Clam
  • NEW! Rotisserie Chicken
  • Shrimp
  • NEW! Combo – Andouille Sausage, Shrimp, Lobster & Clams
  • Lobster

NOTE: Rotisserie Chicken & Andouille Sausage are precooked for your convenience

Scallops

Class: Bivalvia
Phylum: Mollusca

Scallops are marine bivalve mollusks that are protected by fan shaped shells. They are available “wet” or “dry.” Dry scallops do not have any additives to them and Wet scallops have been treated to extend shelf life.

  • Dry Bay
  • Processed Bay
  • Dry Sea
  • Processed Sea
  • Medallions
  • Piece

Dry Scallops vs Wet Scallops

No matter what, scallops are a delicious choice for everything from salads, to appetizers, to an elegant dinner.  Dry scallops are wild and natural and a great seared and served alone.  Wet scallops are the perfect ingredient with more complex recipes – Think scallops wrapped in bacon or in creamy pastas.  No matter which you prefer, the sweet, meaty flavor of scallops are gaining in popularity across America.

Oysters

Class: Bivalvia
Phylum: Mollusca

Oysters are a bivalve mollusk that are protected by two highly calcified valves which surround a soft body. They are considered a highly prized food that is eaten both raw and cooked.

  • SHELL: Virginia, Ameripure, Chincoteague Salt, and other specialty oysters
  • SHUCKED: Counts, Ex-Select, Standards, West Coast Counts

Oyster Varieties

Limited Availability (call for all other options)

Item Location Taste
Standish Shore Oysters  3.5 Farmed Duxbury Bay MA Mild Yet Salty Pleasant Ocean Finish
WellFleet Oysters  3.5  Wild Wellfleet MA Good Salt Nice Seaweed Flavors
Katama Bay  3.5 Farmed Martha’s Vineyard Plump, Extremley Salty
Thatch Island  3.5 Farmed Cape Cod, MA Moderate Salt Ocean Finish
Mayflower 3.5 Farmed Cape Cod, MA Clean and Briny, full of meat
Irish Point 3.5  Farmed Canada Mild, Buttery, Salty Finish
Summerside  3.5  Farmed Canada Sweet, buttery flavor
Pink Moon  2.75 Farmed Maritime Mild, buttery, Salty Finish
Rasberry Point  3.25 Farmed Maritime Briny
St Simons Oysters  2.75 Farmed New Brunswick Briny with a creamy finish
Farmed or Wild Connecticut Bluepoint Oysters 3 1/2-4 Norwalk CT Mild and Pleasant Briny Flavor
Copps Island Selects  3.5 Farmed Long Island Sound Briny
Chincoteague Salt Oysters 4″ farmed Virginia Very Good Salt Content Crisp
Savage Blonde 3- 3 1/2 Farmed Savage Harbour Bar Prince Edward Island Full and sweet
Malpeque Wild 3.5 Malpeque Bay Prince Edward Island Moderate Salinity
Indian Point    wild and farmed Prince Edward Island Sweet and Meaty
Farmed or Wild Bluepoint  3 1/2-4 1/2 Norwalk CT Mild and Pleasant Briny Flavor
Hurricane up to 3 ” farmed Prince Edward Island high salinity crisp finish
Madhouse  2.75 Wild Chesapeake Bay MD balanced salt with a hint of sweetness
Alpine 2.5 farmed Nova Scotia Crunchy bite, clean aftertaste

*over 100 oysters available throughout the year. This list will change seasonally.

Mussels

Class: Bivalvia
Phylum: Mollusca

Mussels have a dark, elongated, asymmetrical shell and can be found in both freshwater and saltwater. We stock both Wild and Farm raised Mussels. Both come in 2 lb and 10 lb bags. The Wild Mussels are from Massachusetts, while the Farm raised are from Prince Edward Island, Canada.

  • PEI Mussels
  • Half Shell
  • Whole
  • Wild
  • Frozen