Fresh Shellfish from the Source
Want to visit the farmers that wake up on the night tides to bring you the perfect oyster, clam or geoduck? Check out these farms on and around Hood Canal!
You’ve heard it before – those dang months with the “r.” Well, technically local oyster farmers don’t agree, bivalves have a much longer season, Some of the best shucks are in May – but there is something to be said for a fall or spring oyster over a “peak of the summer” one. That’s why fall IS the perfect time to follow the shellfish trail and visit local farms that grow the food you love. Let’s meet a few local growers that wake up on the night tides to deliver you the perfect oyster, clam or geoduck.
In Search of Perfection
Want to meet the farmers that wake up on the night tides to bring you the perfect oyster, clam or geoduck? Check out these farms on and around Hood Canal!
Capital Oysters & Seattle Shellfish
South Puget Sound | capitaloyster.com
5th generation oyster farmer, Tom Bloomfield, tide tumbles Capital oysters that are suspended off the ground. The growing process results in a smooth, super deep shell as each oyster captures the essence of the beautiful ocean waters, free of sand and zero muddy tastes.
Chelsea Farms & Olympia Oyster Bar
Chelsea Farms | photo:poppi photography
Eld & Totten Inlet
Chelsea Farms is a current working model of environmental sustainability. They have made a priority of farming the Olympia Oyster, a native oyster to Olympia, that was on it’s way to extinction. Specialties include their Chelsea Gem, Bonita, and Olympia Oysters, along with fresh clams and geoduck. Visit their Oyster bar in downtown Olympia to get the ultimate local seafood experience!
Let’s Go:
CHELSEA FARMS OYSTER BAR
222 CAPITOL WAY N, OLYMPIA, WA 98501
Phone: (360) 915-7784
Hours: TUES-FRI 11AM-9PM, SAT 10AM - 10PM | SUN 10AM - 9PM
menu
The Fjord Oyster Bank
Sea Nymph Oysters
Hoodsport & Hammersley | southsoundoysters.com
24341 N Hwy 101 Hoodsport | (360) 877-2102
For the last decade and a half the Hansen family has been raising oysters and clams on South Puget Sound's nutrient rich waterway, Hammersley Inlet. Through a tumble bag and a bag to beach process these oysters have distinct merrior as well as shape profiles resulting from their growth process despite being in the geographic. The tumble bag Hemingways have a sweet cucumber finish while the beach finished Sea Nymphs have a kelpy taste. Hemingway Sweets roll in deeper water and have a deep cup, sweet flavor and a full-body crunch. Hemingways (coined from Ernest Heminway's famous oyster quote) as well as Sea Nymphs, are available for raw and grilled preparation at their Hoodsport café and Oyster Bar, Fjord Oyster Bank.
Let’s Go:
Fjord Oyster Bank Oyster Bar
24341 N Hwy 101, Hoodsport
Phone: (360) 877-2102
Hours: THUR-SAT 8AM-7PM, SUN 8AM - 6PM | Closed MON-WED
menu
Hama Hama Oyster Farm
Lilliwaup, Hood Canal
A few years ago the Hama Hama Oyster Co opened their Oyster Saloon in Liliwaup. This high energy destination serves oysters pulled from the last tide and prepared to order with an ever changing menu of seasonal local ingredients. In their retail shop you can purchase a variety of their Hood Canal product including salmon and oysters smoked on site. Hama Hama is a 5th generation family run farm with a reputation for quality and environmental mindfulness.
Let’s Go:
HAMA HAMA OYSTER CO
35846 US-101, Lilliwaup, WA 98555
PHONE: (360) 877-5811
FALL Hours: Farm Store Daily 9:30 to 5:30
Oyster Saloon Check website for details
Shellfish is available in their retail store, Saloon and at parent restaurants throughout the Northwest. Product also available online and shipped directly to your home.
Olympic Oyster Co. & Mike’s Beach Resort
Eldon, Hood Canal
Third-generation farmers, Matthew and Sara are serious about producing some award winning oysters on site for market and available at restaurants as far away as New York. Guests staying on the active farm aka Mike’s Beach Resort have first dibs on some of the freshest oysters on the fjord!
Let’s Go:
Mike’s Beach Resort
38470 N US Highway 101, Lilliwaup, WA 98555
Phone (360) 877-5324
Waterfront cabins and rooms, with view of the canal.
Taylor Shellfish
South Puget Sound and British Columbia
Stop in at Taylor Shellfish’s headquarters and visit their market near Shelton. Taylor’s specialties include the famed Kumamoto (sweet fruity flavor) and the Virginica (Crisp, briny, and buttery). The company has been farming oysters on Puget Sound since the 1890’s when great-grandfather Justin Taylor began farming Olympias. Five generations later, the company’s product line includes worldwide export of geoduck, clams, and mussels along with oysters.
Let’s Go:
TAYLOR SHELLFISH RETAIL STORE
130 SE Lynch RD Shelton WA, 98584
PHONE: (360) 432-3300
Hours: Open for curbside pick up Monday - Sunday: 10am - 6:00pm; Closed all major holidays
Shellfish is also available at one of their many locations throughout NW Washington. Product also available online and shipped directly to your home.
Easy and Delicious Wintertime Campfire Recipes
There’s hardly anything better than friends gathered around a campfire. Throw some tasty, warm drinks in the mix and a meal prepared over an open flame, and you have the formula for a winning winter dinner.
There’s hardly anything better than friends gathered around a campfire. Throw some tasty, warm drinks in the mix and a meal prepared over an open flame, and we contest that there’s a formula for winning winter.
Break out your cast iron, throw some dry wood into the back of your car, gather your friends, and try one of our favorite campfire treats! Oh, you may notice that there’s a distinct bourbon theme that runs through our favorite campfire recipes. That’s no coincidence. And we know you’ll probably already have a bottle in tow anyways.
1. Chipotle Bourbon & Garlic Oysters
This drool-worthy decadence is surprisingly easy, amazingly Instagram worthy, and the perfect warm-up for the rest of your campfire meal. This recipe is courtesy of Hog Island Oysters out of California, but comes recommended by Lilliwaup’s own Hama Hama Oysters. We trust those guys. If you’re a newbie, check out Hama Hama’s general tips for grilling oysters.
Ingredients:
2 dozen Hama Hama oysters
½ lb (two sticks) unsalted butter
½ cup brown sugar
½ cup bourbon
¾ cup finely chopped garlic
Half a can of 10 oz. chopped chipotle chilis in adobo sauce
How to make chipotle butter:
We love this recipe because you can prep the butter at home and bust it out when you’re ready to throw the oysters on the grill. The butter requires at least an hour to chill so be sure to plan ahead.
Dissolve the brown sugar into the bourbon. Combine all ingredients in a medium bowl and mix well until a lumpy texture is achieved and all ingredients are thoroughly combined. Lay out a piece of parchment paper, pile butter into the center and wrap into a ‘log’. When finished, it should be just shorter than a foot and about two inches in diameter. Refrigerate.
How to cook oysters on the grill:
This one requires a pit fire with a grill. The good news is that there are a number of quaint and quiet campsites with fire pits. Build your fire so that the flames don’t quite reach all the way up to the grate. Shuck your oysters, and place them on the grill with a ¼ inch pat of your chipotle butter. Once the oysters and butter are bubbling, remove them from the grill, let them cool for a hot second, cheers and enjoy.
2. Bourbon Glazed Chicken
This recipe is from one of our favorite road trip read-throughs: “Campfire Cuisine: Gourmet Recipes for the Great Outdoors” by Robin Donovan. If you’re looking for a tasty side to go with your bourbon-infused campfire feast, we recommend the White Beans with Chanterelles, or the Maple-Glazed Yams from her book. Mmm.
Ingredients:
4 boneless, skinless chicken breast halves
1/3 cup bourbon
3 tbs. brown sugar
2 tbs soy sauce
1 tbs sesame oil
1 clove garlic, chopped
juice of ½ lemon
salt & pepper
How to:
This recipe is easy to prepare from home as well, but for theatrics’ sake, it’s pretty fun to pound the chicken breast with your bottle of bourbon at the campsite. All that’s required on the front end is to mix all the ingredients well, pound the chicken breasts in a separate bag, and marinade all together for at least an hour.
When you’re ready to grill (this requires a campfire with a grate as well), remove the chicken from the marinade and place on the grill, cooking for 5 to 7 minutes on each side. While the chicken is cooking, put the rest of the marinade into a cast iron skillet and boil for at least 5 minutes. Allow for it to thicken. Spoon bourbon glaze over the top, and serve immediately.
Shorter days and colder weather are no excuses for not taking advantage of the year-round glory that is the Olympic National Park. We’ll see you out there. And until then, see you on Facebook, Twitter, Pinterest and Instagram.
Fresh Shellfish from the Source
Want to visit the farmers that wake up on the night tides to bring you the perfect oyster, clam or geoduck? Check out these farms on and around Hood Canal!
In Search of Perfection
Want to meet the farmers that wake up on the night tides to bring you the perfect oyster, clam or geoduck? Check out these farms on and around Hood Canal!
Chelsea Farms & Olympia Oyster Bar
Chelsea Farms | photo:poppi photography
Eld & Totten Inlet
Chelsea Farms is a current working model of environmental sustainability. They have made a priority of farming the Olympia Oyster, a native oyster to Olympia, that was on it’s way to extinction. Specialties include their Chelsea Gem, Bonita, and Olympia Oysters, along with fresh clams and geoduck. Visit their Oyster bar in downtown Olympia to get the ultimate local seafood experience!
Let’s Go:
CHELSEA FARMS OYSTER BAR
222 CAPITOL WAY N, OLYMPIA, WA 98501
Phone: (360) 915-7784
Hours: TUES-FRI 11AM-9PM, SAT 10AM - 10PM | SUN 10AM - 9PM
menu
Hama Hama Oyster Farm
Lilliwaup, Hood Canal
A few years ago the Hama Hama Oyster Co opened their Oyster Saloon in Liliwaup. This high energy destination serves oysters pulled from the last tide and prepared to order with an ever changing menu of seasonal local ingredients. In their retail shop you can purchase a variety of their Hood Canal product including salmon and oysters smoked on site. Hama Hama is a 5th generation family run farm with a reputation for quality and environmental mindfulness.
Let’s Go:
HAMA HAMA OYSTER CO
35846 US-101, Lilliwaup, WA 98555
PHONE: (360) 877-5811
FALL Hours: Farm Store Daily 9:30 to 5:30
Oyster Saloon Thurs - Mon 12:00 - 5:30 (Closed Tuesday & Wednesday Starting 9/5)
Shellfish is available in their retail store, Saloon and at parent restaurants throughout the Northwest.. Product also available online and shipped directly to your home.
Olympic Oyster Co. & Mike’s Beach Resort
Eldon, Hood Canal
Third-generation farmers, Matthew and Sara are serious about producing some award winning oysters on site for market and available at restaurants as far away as New York. Guests staying on the active farm aka Mike’s Beach Resort have first dibs on some of the freshest oysters on the fjord!
Let’s Go:
Mike’s Beach Resort
38470 N US Highway 101, Lilliwaup, WA 98555
Phone (360) 877-5324
Waterfront cabins and rooms, with view of the canal.
Taylor Shellfish
South Puget Sound and British Columbia
Stop in at Taylor Shellfish’s headquarters and visit their market near Shelton. Taylor’s specialties include the famed Kumamoto (sweet fruity flavor) and the Virginica (Crisp, briny, and buttery). The company has been farming oysters on Puget Sound since the 1890’s when great-grandfather Justin Taylor began farming Olympias. Five generations later, the company’s product line includes worldwide export of geoduck, clams, and mussels along with oysters.
Let’s Go:
TAYLOR SHELLFISH RETAIL STORE
130 SE Lynch RD Shelton WA, 98584
PHONE: (360) 432-3300
Hours: Monday - Sunday: 10am - 6:00pm; Closed all major holidays
Shellfish is also available at one of their many locations throughout NW Washington. Product also available online and shipped directly to your home.