Growers and shippers of the famous "Olympia Oyster"


Fried Clams

Fried Clams Pass sharp knife between clam shell, cutting meat in half. Cut attachments on both shells and remove meats. Roll in egg and cracker crumbs, season to taste, and fry.

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Clam Chowder

Clam Chowder Steam Clams, remove meats from shells and save nectar. Put meats through food chopper. Dice large potato and onion, simmer until soft. Add chopped clams, heat to boil, add nectar and 1½ cups milk. Heat and season to taste. Add butter. Serves 6-8.

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Steamed Clams

Steamed Clams 2 pounds Clams 1 Cup Chopped Celery 2 Cup Chopped Onion Seafood seasoning Rinse shells lightly. Place clams in large container, add water to cover clams. Add celery, onion, and seasoning. Bring to boil until clams are fully open. Delicious plain or with garlic butter.

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Mushrooms Supreme

Mushrooms Supreme 1 – 10 oz. jar Pacific Oysters¼ lb Mushrooms (sliced) 2 T Butter     Saute mushrooms in butter until tender.  Add oysters and heat through.  Salt lightly.  Remove from pan and keep warm while preparing sauce. Sauce: 1 TFlour ½ tsp Mustard ½ tsp Salt 1½ cup Milk 2 Egg yolks, beaten Blend drippings, flour, mustard, salt, dash pepper.  Slowly add milk and stir until slightly thickened.  Gradually add egg yolks and stir gently until bubbly, but Do Not Boil.  Arrange oysters...

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Broiled Oysters and Bacon

Broiled Oysters and Bacon Here is a quick and easy one…but oh sooo good! Wrap thin bacon slices around oysters, securing with toothpicks, and broil, turning to brown bacon evenly.  Large oysters may be sliced to size.

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Oyster Pepper Pan Roast

Oyster Pepper Pan Roast 1 – 10 oz. jar Pacific Oysters 2 T Butter or margarine 1½ Green pepper flakes 1½ tsp Onion flakes ½ tsp Worcestershire sauce ½ tsp Salt 2 dashes Tabasco sauce ½ cup Catsup ½ cup Tomato sauce Slice oysters into small slices.  Melt butter and sauté oyster a few minutes; add green pepper flakes and the rest of the ingredients.  When hot, serve with toast or fluffy brown rice.

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