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About

Little Skookum Shellfish Growers harvests and ships award-winning, clams and oysters across the United States and around the world.  95% of our product is Manila clams, a sweet, mild variety.  The other 5% is several varieties of oysters: Pacific, Kumamoto, and the native, Olympia oyster. Clams are harvested and shipped five days a week throughout the year, as are oysters, with the exception of summer months when the oyster harvest is at rest.  Little Skookum Shellfish Growers takes pride in the superior quality and freshness of our harvest.

Q & A

Where are you located?
We harvest clams & oysters from Little Skookum Bay & Totten Inlet, near Shelton, Washington

What kind of shellfish do you grow?
95% clams, 5% oysters

What kind of clams do you raise?
Manila Clams

Do you harvest native clams?
We do not sell the native clam due to their short shelf-life.

What kind of oysters do you sell?
Pacific, Olympia & Kumamoto oysters

Do you sell geoduck?
No

What is so special about Skookum Bay?
The bay, which is part of South Puget Sound, is protected yet has strong currents which refresh the water twice each day.  

Is product taken from Little Skookum Bay & Totten Inlet the same?
No.  Totten Inlet is deeper water which affects the flavor.

Does the time of year or weather affect the flavor?
Yes.  For example, in May, the clams are brinier; after a hard rain, they’re more mild.

What about the old adage about avoiding oysters during months without an “r?”
That’s not entirely true here in the Northwest.  The old rule comes from the fact that during months when the water is warmer, a bacteria thrives, affecting oysters.  They’re unsafe to eat during this time.  Here in the Northwest, that more often means from July through September or the first half of October.  We at LSSG monitor conditions and won’t sell our oysters unless we know they’re safe.

Does this apply to clams?
No.  Clams are safe to eat year-round unless there is a beach closure by the Department of Health.

Do you test the water for other pollutants?
Yes.  The State of Washington also tests the water & certifies our harvest. 

What is the shelf-life of a clam?
7 days from harvest.

How should they be stored?
In the refrigerator, covered with a damp cloth.  Never store them in water or plastic, or without refrigeration

Is it safe to cook clams that are open?
No.  Discard clams that are open and don’t close when tapped.  Clams should open AFTER they are cooked.

How long does it take to start processing your clams?
We start within 30 minutes from being pulled from the water.  Our clams average 36 hours from harvest to plate.

How long does it take before your clams are shipped?
We ship within 24 hours of harvesting.  Most of our shellfish are shipped by air.  We do ship by refrigerated truck for shorter distances.

How do we know we are getting your shellfish and that it’s fresh?
By law, consumers are allowed to see the harvest tag, which states when, where and by whom shellfish is harvested.

Do your oysters yield pearls?
Sometimes.  You could get lucky, although the pearls are not what you would expect. They are not shiny or round. They can also be found in clams.

Recipes
The sources are listed, right now we’re not planning to include them in the site.

Mutual Fish
2335 Rainier Avenue South  Seattle, WA 98144-5389
(206) 322-4368
(Beautiful photo of Kumamoto Oysters @ Mutual Fish.com)

Stuffed Clams

24 ea Clams, shelled, and minced or 2 large cans minced
1/4 lb Butter
1 ea Onion, chopped fine
Bread crumbs
Jarlsberg cheese, grated
2 t Lemon juice
1 t Oregano
2 ea Green peppers, chopped fine
Hot pepper sauce

Simmer clams, lemon juice, oregano and butter in saucepan for 15 minutes. Add hot pepper sauce to taste, bread crumbs, onion, and green peppers, until mixture is the consistency of oatmeal. Fill clam shells with mixture and top with grated Jarlsberg. Bake in 325 degree oven for 15-20 minutes until mixture starts to bubble.

Starters

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Ray’s Northwest Cioppino
Charles Ramseyer, Ray’s Boathouse (Serves four)

Broth:
2 tbsp olive oil
4 cloves chopped garlic
½ bulb chopped fennel
1 red pepper, diced
1 green pepper, diced
½ onion, diced
1 (28-oz.) can diced tomatoes in juice
1 cup tomato juice
4 cups fish stock or chicken stock
1 tsp chopped thyme
1 tsp chopped basil
salt and pepper to taste
2 finely diced jalapeño peppers

Seafood:
3 oz. butter
1 lb mussels, debearded
1 lb clams
½ lb salmon, filleted and diced
½ lb crab, cooked and cleaned, cut into four portions
1 lb shrimp (spot or tiger prawns)
1 cup white wine

Heat a stockpot and add olive oil. Sauté garlic, fennel, peppers, and onion for approximately 5 minutes. Mix in tomatoes, juice, stock, herbs, salt, and jalapeños. Let simmer for 20 minutes and set aside. Melt butter in a large frying pan. Add shellfish, white wine, and broth. Simmer for approximately 12 to 15 minutes. Taste and adjust seasonings. Serve in a large pot or soup tureen, or large soup bowls. Garlic bread is terrific with this!
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Steamed Clams Bordelaise
(Serves 2 – 3 people as an appetizer)

INGREDIENTS
2 Oz. Olive Oil
1 Tablespoon Chopped Fresh Garlic
1/2 Medium Yellow Onion Sliced Thin
1/2 Cup Dry White Wine
2 Lbs Fresh Manila Clams
1 Cup Water
1 Teaspoon Chopped Fresh Italian Parsley
1 Tablespoon Butter
Juice From 1/2 Small Fresh Lemon (@ 1 Oz.)

PROCEDURE

Heat Olive Oil In A Large Pot (At Least 6 Quart).
Add Garlic & Onion, Sweat For About 5 Minutes On Medium Heat.
Add Clams (Wash & Rinse In Water First).
Add Wine & Water Cook On Medium-High Heat For 2 Minutes.
Add Parsley & Butter & Lemon Juice.
Cover & Cook On Medium Heat For About 5 – 7 Minutes.
Uncover & Stir – When Clams Are All Opened, It’s Ready To Be Served In Your Favorite Large Serving Bowl / Platter With Drawn Butter & Lemon Wedges.
SERVING SUGGESTIONS
Enjoy!

Oyster Sauces:

HORSERADISH COCKTAIL SAUCE
INGREDIENTS

1 cup Chili Sauce or Ketchup
1 to 2 tablespoons grated fresh horseradish (or prepared if fresh is not available)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
Dash Tabasco or Other Hot Sauce
Dash Worcestershire Sauce

PROCEDURE

Mix all ingredients in a non-reactive bowl, cover and chill in refrigerator for at least 1 hour before serving.

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PICKLED GINGER-CILANTRO MIGNONETTE
INGREDIENTS
1 medium shallot, finely diced
1 cup Champagne vinegar
½ teaspoon cracked black peppercorns
½ teaspoon kosher salt
1 teaspoon pickled ginger, finely chopped
1 teaspoon fresh chopped cilantro

PROCEDURE

Mix all ingredients in a non-reactive bowl, cover and chill in refrigerator for at least 2 hours before serving.