Frequently Asked Questions

We harvest clams and oysters from Skookum & Totten Inlets, near Shelton, Washington

95% Manila clams, 5% oysters

Manila Clams

We do not sell the native harvest due to their short shelf-life.

Pacific, Olympia & Kumamoto oysters

No

The Inlet, which is part of South Puget Sound, is protected yet has strong currents which refresh the water twice each day, bringing fresh nutrients to the shellfish.

The sunlight here affects algae that the clams and oysters feed on. Shellfish eat the algae from their waters and take on the flavor of that area.

No. Totten Inlet is deeper water which affects the flavor.

Yes. For example, in May, the clams are brinier; after a hard rain, they're more mild.

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 naturally occurring bacteria in the water proliferates. This bacteria, if eaten in a raw oyster, can make certain people ill. 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.

Cooking the oysters and clams thoroughly will kill this bacteria.

The bacteria is also in clams, but if they are cooked well, no one will become sick.

Yes. The State of Washington also tests the water & certifies our beaches.

By law, consumers are allowed to see the harvest tag, which states when, where and by whom shellfish is harvested.

We harvest clams and oysters from Skookum & Totten Inlets, near Shelton, Washington.

95% Manila clams, 5% oysters

Manila Clams

We do not sell the native harvest due to their short shelf-life.

Pacific, Olympia & Kumamoto oysters

No

The Inlet, which is part of South Puget Sound, is protected yet has strong currents which refresh the water twice each day, bringing fresh nutrients to the shellfish.

The sunlight here affects algae that the clams and oysters feed on. Shellfish eat the algae from their waters and take on the flavor of that area.

No. Totten Inlet is deeper water which affects the flavor.

Yes. For example, in May, the clams are brinier; after a hard rain, they're more mild.

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 naturally occurring bacteria in the water proliferates. This bacteria, if eaten in a raw oyster, can make certain people ill. 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.

Cooking the oysters and clams thoroughly will kill this bacteria.

The bacteria is also in clams, but if they are cooked well, no one will become sick.

Yes. The State of Washington also tests the water & certifies our beaches.

7 days from harvest.

In the refrigerator, covered with a damp cloth. Never store them in water or plastic.

No. Discard clams that are open and don't close when tapped. Clams should open AFTER they are cooked.