|Delicious fresh clams and oysters from H. M. Terry & Co. are shore to please!|
|Opening a raw oyster with an oyster knife|
If you would like to add shellfish to your next outdoor party, top them with wet paper towel under ice in a bucket with a strainer underneath until you're ready prepare them. We also store them loose in the vegetable bin of our fridge with the humidity set on high. The eastern variety shown here are Sewansecotts harvested from Hogg Island, VA. They are very meaty with a clean seawater flavor. They are live creatures and will not survive immersed in fresh water. I like to give both clams and oysters a good scrub and rinse before preparing. You don't want a lot of sand and mud in the presentation. Once they are clean, start at the back hinge of the shell and pry until the raw oyster pops open. If you are opening raw clams, slide the knife around the front to cut the muscle then twist to open. You can then use the knife to separate the meat from the shell and serve it on a half shell over ice.
|Oysters Rockefeller is easy to make with a spinach topping.|
|Set a tropical theme by adding a Sushi Platter and fresh pineapple as a centerpiece.|
|Green Tea on Tap: Have a drink dispenser on the table so guests can serve themselves chilled refreshments|