Our meticulous packaging should assure you of fresh product reaching your door.

STORAGE
Upon receipt, refrigerate perishable items immediately. Live shellfish should keep for at least 1 week. Shucked product should keep for 2 weeks. Store fresh seafood in the coldest part of your refrigerator, usually the lowest shelf at the back. Do not suffocate live shellfish by sealing them in a plastic bag. They need to breathe, so store them covered with just a cloth. Keep raw and cooked seafood separate to prevent bacterial cross contamination. After handling raw seafood, thoroughly was knives, cutting surfaces, sponges and your hands with hot soapy water.

COOKING
Steaming   In a large pot, add enough water to fill about 1 inch. Do not cover the steamer rack with water. Place shellfish on the rack and cover the pot tightly. Cook about 4 to 9 minutes until shellfish open mouths. Clams generally cook faster than oysters.

Roasting   Prehead grill and place shellfish on the grill grate. Use the burlap that come in your package to cover shellfish on the grill. Make sure burlap is damp enough not to catch on fire. Remove shellfish when mouths open. The burlap is optional. Shellfish can be cooked directly on the grill.

Microwave   Place clams in microwave safe pie dish. Microwave on full power for about 1 minute. Remove any open clams and repeat. Watch carefully and remove when opening. Do not use this method for oysters.

Raw Bar   Always wash shells before starting shucking. For clams, use a clam knife and hold blade lengthwise against mouth. Pry open. For oysters, with the bill of the oyster facing you, take a pair of pliers to the left side of the oyster and break as much of the bill off as necessary to make a hole to slide the knife through. You know the rest.