oregon oysters, fresh oysters, pacific oysters, oysters, smoked oysters, clams, fresh clams, steamer clams, kumo oysters, kumumoto oysters, raw oysters
oregon oysters, fresh oysters, pacific oysters, oysters, smoked oysters, clams, fresh clams, steamer clams, kumo oysters, kumumoto oysters, raw oysters









Recipes

How to Handle and Prepare Unshucked Oysters in the Shell

Pacific Oyster Kabobs
Pacific Oyster Cocktail Sauce
Pacific Oyster Bisque
Pan-Friend Pacific Oysters
Kumumoto Oyster Pan Fry
Kumumoto Oyster Stew
Fresh Pacific Oyster Cocktail
Pacific Oyster Dressing
Pacific Oysters & Shrimp Flamenco
Kumumoto Oyster Cocktail
Kumumoto Pepper Pan Roast

Pacific Oyster Kabobs

12 oz container of fresh Pacific Oysters

Preheat oven to 450 degrees F. Pre-cook oysters. Cut strips of bacon long enough to wrap around each oyster with slight overlap. (Oysters may be cut to desired size.) Place two or three bacon-wrapped oyster kabobs on each skewer and roast in hot oven until bacon is crisp. If served as hors d'oeuvres, allow 3 to 4 per person.


Fresh Pacific Oyster Cocktail

12 oz container of fresh Pacific Oysters

Pre-cook oysters. If desired, cut pre-cooked oysters in pieces, combine with cocktail sauce, allowing enough sauce to cover oysters. Fill cocktail glasses with mixture and garnish with slice of fresh lemon.


Pacific Oyster Cocktail Sauce

1/2 cup nippy chili sauce
1/3 cup tomato catsup
1 teaspoon Worcestershire
3 tablespoons lemon juice
1/4 teaspoon salt
Dash of pepper
Few drops Tabasco
2 teaspoons grated horseradish

Combine ingredients and mix well. Cover and chill thoroughly before using.


Pacific Oyster Dressing

Pre-cook Pacific oysters and reserve pre-cooking water. Using your favorite stuffing recipe, substitute pre-cooking water for other liquid. Add sliced, pre-cooked oysters to the stuffing mixture.


Pacific Oyster Bisque

12 oz container fresh Pacific oysters, chopped
3 cups milk
1 bay leaf
1 teaspoon garlic salt
2 teaspoons Worcestershire
Parsley flakes or dash paprika
Dash nutmeg
2 tablespoons butter
1/4 cup instant mashed potato granules
1 egg, separated
1 10 1/2 oz can condensed tomato soup

Pre-cook oysters, drain and chop. Set oysters aside. Scald milk, seasoning and butter. Stir in instant mashed potato granules. Add small amount of milk mixture to slightly beaten egg yolk, then combine with rest of milk mixture. Stir in condensed tomato soup and blend well. Add chopped oysters and return to low heat. Meanwhile, beat egg white until stiff. Fold beaten egg white into soup. Garnish with parsley flakes or paprika and serve immediately. (Serves 4-6).


Pacific Oysters and Shrimp Flamenco

12 oz fresh Pacific Oysters
3 slices bacon, cut up
1 clove garlic
2 sliced medium size onions
1 cup chopped celery
1 cup slivered green pepper
1 bay leaf
2/3 teaspoon chili powder
1/4 teaspoon black pepper
1 lb can tomatoes
1 1/2 cups oyster water
1 tablespoon vinegar
1 teaspoon sugar
1 cup sliced ripe olives
1/2 lb cooked shrimp
Cooked rice for 6 to 8

Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice. (Serves 6-8).


Pan-Fried Pacific Oysters

12 oz container fresh Pacific Oysters
1 cup corn meal
2 eggs, beaten with 1 teaspoon water
2 tablespoons vegetable oil or cooking fat

Pre-cook oysters and drain. Dip prepared oysters in egg, then in corn meal, coating thoroughly. Set aside to dry. Heat oil or fat in frying pan to 370 degrees F. (or until quite hot). Fry oysters until golden brown on one side, then turn carefully to brown the other side. (About 4 minutes each side). Serve immediately. (Serves 3-4).


Kumumoto Oyster Cocktail

1/2 Pint Oysters
1/4 cup tomato catsup
3 tablespoons lemon juice
3 drops Tabasco sauce
3-4 dashes celery salt
1 teaspoon Worcestershire sauce
1/2 teaspoon horseradish
6 celery sticks

Mix all ingredients except oysters and place in refrigerator to chill. Place oysters in cocktail glasses to within one inch from top. Fill glasses with chilled cocktail sauce. Serve with celery sticks and thin brown bread. To improve flavor, prepare cocktails and set in refrigerator from 1 to 8 hours before serving. Will make 6 medium cocktails.


Kumumoto Oyster Pan Fry

1 Pint Oysters
1 tablespoon Worcestershire sauce
4 drops Tabasco sauce
1/2 pint milk
1 egg
Cracker crumbs

Combine milk, egg, Tabasco, Worcestershire sauce and mix well. Open oysters and pour contents into mixture. Let stand for 20 minutes. Take oysters from mixture with small strainer and roll in cracker crumbs until well coated. Place oysters in hot skillet with small amount of hot grease. Place just enough oysters to cover bottom of skillet. Keep turning oysters until plump and golden brown. Do NOT overcook. Serves 5-6.


Kumumoto Pepper Pan Roast

1/2 Pint Oysters
1/2 cube butter
1 1/2 cups tomato catsup
1 teaspoon Worcestershire sauce
3 drops Tabasco sauce
Green peppers
1/2 teaspoon salt
1 teaspoon pepper sauce or increase Tabasco sauce to 4-5 drops

Melt butter in hot skillet. Chop peppers, start cooking in butter. Mix other ingredients and pour into skillet. Let simmer about 2 minutes. Pour oysters into mixture. Let simmer until oysters are plump. Do NOT overcook. Serve on buttered toast. Serves 2.


Kumumoto Oyster Stew

1/2 Pint Oysters
1 1/2 quarts whole milk
1 teaspoon salt
Black pepper
1 tablespoon Worcestershire sauce
Paprika
3 drops Tabasco sauce
1/4 cube butter
Onion salt

Drain oysters, saving nectar. Combine cold milk, oyster nectar, salt, pepper, Tabasco, Worcestershire sauce, onion salt and bring to simmer. Do NOT boil. Add oysters and let simmer about one minute. Place one pat of butter in each stew bowl, add hot stew and dash of paprika. Serves 5.