Here you go Tuna!!
 

http://wellcraftv20.com/community/sh...ghlight=oyster

:sun:

Ahhhhhh!!! It's an East coast/West coast thing. In my corner of the country we'd call that an oyster barbeque. I live near Humboldt Bay which is the largest oyster producing bay in California. My buddy Todd owns Humboldt Bay Oyster Farm. The nearby town of Arcata holds an annual Oyster Festival every June. Todd had his own booth selling BBQ'd oysters in 2005 and 2006. Last year we had a crew of 12 cooking, shucking and serving oysters. By the end of the day we had served 7800 (at $5 per 3 oysters! Pretty good day for Todd cuz the crew were paid in free beer and oysters).

MJ, how do you do your Boston butts?

I am not a Oyster man. I am a Soft shell guy Steamers!

I take 50 pounds and dump them in to a custom beer keg, I add 10 pounds Linquisa, 5 pounds Hot Dogs, 5 pounds each of Onion & Potatoes, and 10 pounds breakfast Sausage.

Steam the whole thing with lots of melted butter and there is a New England Clam Boil and what a feed it is!!

SHUT UP MJ! My wife is drooling over the thought of a New England Clam Boil! She lived on Aquidneck Island RI for many years and had many clam boils! She is liking you more than me right now!!!

MJ... are you single?

Only in his mind Tuna:you:

Come this Friday it will be 27 years!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

But I will be in Key West:sun: I took her out last night and gave her a nice hefty gift for to spend over the week I am gone, got to know how to handle them :zip:

We all had a talk here and if it was your last day alive and you could have any food you wanted, it was going to be the last taste in your mouth, what would it be?

I just told you above what mine is! My kids use to have contests when they were younger, to see who eat the most clams at one time, I think my son holds that record at 137!!
I am drooling as I right this!!

MJ, I need more details on the clam boil. My buddy just stopped by on his lunch break and I showed him the list of ingredients. We are going to do it for one of our guys nights. My friend who owns the oyster farm does not raise clams. he grows his oysters suspended in mesh bags hanging from racks in the bay. There is a natural spawn of steamer clams in Humboldt bay and they like to set up shop between the oysters. Todd culls out the clams and keeps them in separate bags when they clean the oysters. There are not enough clams for a steady commercial market so he just gives 'em away.

So any further details on the clam boil would be helpful (any liquid added, how much butter, ever add fresh garlic?)

Ok I have a beer keg, I had the top plasma cut in the center , to fit a 9" pot cover.
Then I had a value welded in the side near the bottom.

If you have something to add inside to hold stuff up off the bottom a little that is best!

Now you want to add water up to were the round bottom is full, add clams, cut potatoes in half or quarters depending on size, onion next, add all meat, Keep the biggest potatoes for the top.

Put this on your turkey burner and let her rip!! Now don't leave on high!! It will burn the clams on the bottom and make everything taste like shi*
You want it to Steam.

As it is steaming you want to open the bottom value and drain water, till it just starts to slowly come out and close it up again, SAVE THE JUICE!! after a bit drain again.

When the potato on top is done its all done!! about 30 min, depending on how hot you have it going. remember to keep water in there all the time!! You want to drain as it goes cause you want steam not boil!!

Now you should have been melting butter while cooking. We pick all the meat and stuff out then start getting the clams out, best way is have two people pick up pot and dump out in a bucket, platter , alumin foil pans what ever.

The water you saved is put into bowls to rinse the clams with a bowl of butter to dip the clams, and then its OMG!!!!!!!:sun:

If you have extra clams shuck and save for the next day!!

Now if you do the clams with no meat in it save the juice and freeze it, great stock for chowder, or for clam cakes instead of plain water.

Any Turkey burner pot with strainer will work, just put enough water to start steam and clams will add more, but you cant drain the water that way and the bottom clams will boil but still be great!

you have 10 more hours to ask more, then I have to hit the plane!

I have a guy here that does oysters and little necks also, steamers are a great Bi product!!

well I have to add my own recipe. A freind of mine has a clam farm, sells his clams (little neck) under the the "Stella Marris" name, suposably they end up in high end resturants for excessive prices. all I know is they are mighty tasty! The first bunch he gave me I just steamed them like oysters, he told me I was wasting those clams by cooking them that way. He told me to pour about 1" of white wine in a sauce pan, add real butter, and a little garlic salt. Once it gets to temp and is steaming, add the clams and let them steam till they open, then slosh the mix around so it gets up in the clams good. It usually only takes a few minutes. Then remove the clams and place them on your plate, use a piece of italian bread to mop up the sauce. Its a real quick and tasty way to cook'em.
And for those of you that have never had Low Country Stew(frogmore), start with a big pot of boiling water, add crab boil packets and let them boil for 15 minutes. Add cut potatos and oinions, let them cook for a while, add corn on the cob, let it cook for a little while longer, then add clams, shrimp, crabs or anything else that seems to please you. Let that boil till the shrimp are done(usually less than 5 minutes). Once its all done, pour the whole mess out on the table(best done outdoors on the picnic table), grap a beer and start eating