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!

• 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