Are You Ready for Clambake Season?

Clam Market Update:
Clams from all origins both Farmed & Wild are in short supply. Clam growth in farms and the wild open ocean have been slow for a few years due to major winter storms. The fishery and farms have not recovered enough to keep up with demand. We expect shortages on all clams for the near future. Farmed Littlenecks seem to be the best option currently. This will surely have an effect on this fall’s Clambake business. For best results please plan your Clambake well in advance.

Clambake Pac-Outs Include:
1 dozen W&B Middleneck Clams
1 half chicken (approx 1.25″-1.5″)
1 ear of sweet corn
1 sweet potato
4 oz cole slaw
Roll & butter, extra butter for clams
Plate, bowl, hot drink cup, butter cup and plastic utensil kit
More Information

Featured Specialty Seafood:

Opah/ Moonfish

Product of: New Zealand
Catch Method: Long line

Certainly one of the most visually stunning species, Opah (Moonfish) were rarely fished in the earlier days of commercial fishing. Availability started to increase as long-lining for sword and tuna increased. Moonfish are caught far from shore, where waters are deep. All catch is monitored and in accordance with the Quota Management System. Opah is amazingly rich and creamy in flavor with a healthy oil content and cooks up white and moist. Opah can be boiled, fried, grilled, sauteed, smoked or steamed.

Golden Corvina

Product of: Ecuador
Catch Method: Hook and Line

A resilient Central and South American delicacy, Corvina is a member of the drum family and very similar to redfish. The meat shares many characteristics with Grouper and also makes a great substitute. Golden Corvina is mild, and slightly sweet, and cooks up firm with large flakes. Corvina is very versatile and is great for ceviche, we all as grilled or sauteed.

Arctic Char

Product Of: Iceland
Catch Method: Aquaculture, Raceways
Sustainability: Best Choice

From the trout and salmon family, Arctic Char resemble salmon in appearance with silvery skin and bright orange flesh. Char has a distinctive flavor, between salmon and trout, but on the milder side. The meat is moderately firm with a finer flake than salmon and high in fat content which keeps it extremely moist. Cooking suggestions include baking, broiling, grilling, poaching, sauteing or smoking.

Specialty Seafood Availability:

  • Specialty Seafood Availability:
  • Blue Hole Trout | Ohio
  • Arctic Char | Iceland
  • Wild King Salmon | USA
  • Wild Cod Loin | USA
  • Haddock | USA
  • Boston Pollock/ Blue Cod | USA
  • Tripletail, USA
  • Wolffish | Norway
  • Bronzini | Greece
  • Cobia | Panama
  • Redfish | USA
  • Yellowfin Tuna | USA
  • Mahi Mahi | Ecuador
  • Golden Corvina | Ecuador
  • Opah | New Zealand
  • Skate Fillet | USA
  • Pacifico Striped Bass | Mexico
  • Black Grouper | Mexico
  • Red Grouper | USA
  • Fireback Grouper | USA
  • Hog Snapper | Mexico
  • American Red Snapper USA
  • Caribbean Red Snapper Mexico
  • B-liner (Vermillion) Snapper | USA

East Coast Oyster Availability:


Harvest Location: Northumerland Strait,
PEI, Canada
Growing Method: Classified as a wild oyster, however they are constantly being groomed. They are grown out and harvested in an ecologically sound and environmentally sustainable manner from the hard packed sand floors.
Size: 3.25”, extremely sturdy shells and consistent in both size and shape.
Flavor Profile: Deep cups, medium-high salinity and a bright, clean finish.

  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • St. Anne
    PEI, Nova Scotia, Canada
    2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Davenport
    Cape Cod, MA
    3-3.25″/ Bursting with robust brine
  • Blue Hill
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Sweet Neck
    Katama Bay, Martha’s Vineyard
    4″/ Shells are deeply cupped and meats are pleasantly firm with a mild simple sugar finish- salinity is high.
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Sunset Wharf

West Coast Oyster Availability:


Harvest Location: Pickering Passage, WA
Growing Method: Cylinder & Tumble
Size: Approximately 3″ | 60 ct.
Flavor: Medium brine, buttery dense meat with a mild granite finish.
Capital Large
4-5″/ Pure, crisp, pure, sea salt flavor with a clean finish

  • Pickering Pass
    Pickering Inlet, WA
    2.75”/ Medium brine with a bright cucumber finish
  • Wild Cat Cove
    Hood Canal – S. Puget Sound, WA
    2.5”-3”/ Deep cup, firm plump meats- sweet collard green flavor with a sweet melon rind finish
  • Estival
  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish