To whom it may concern

[tsubaki]

Originally Posted by spareparts

tsubaki, you're right near the best tasting oysters around, Blufton SC. The seafood whole salers charge extra for the Blufton. The gulf oysters are bigger and generally easier to open, but teh lowcountry oysters have them beat in taste, its just something about that pluff mud

spare, you are correct on all accounts.
The Bluffton oysters the best ones I've ever had.
Only problem is they usually are in high demand and supply in usually tight.
And the fact we always have a rainbow of people at the cookouts eating (from 8 to 80, blind, crippled or crazy, females and girlie men too), the Gulf oysters make everybody happy.

[spareparts]

who said you had to invte every one? we keep it quiet when we cook oysters. Pick up a bucket of chicken when you want to feed a crowd.

[Pipe_Dream]

Originally Posted by spareparts

tsubaki, you're right near the best tasting oysters around, Blufton SC. The seafood whole salers charge extra for the Blufton. The gulf oysters are bigger and generally easier to open, but teh lowcountry oysters have them beat in taste, its just something about that pluff mud

Originally Posted by tsubaki

spare, you are correct on all accounts.
The Bluffton oysters the best ones I've ever had.
Only problem is they usually are in high demand and supply in usually tight.

Shhhhh, guys...
Keep this up and there won't be any left for the locals.

[spareparts]

I guess I better not mention the little neck clams

[phatdaddy]

Pikfish, you can only eat oysters in the winter months down here, water is too warm for raw in the summer(I know a lot of people do, but i don't)

reel, sounds like you had em fresh from the bay

spare, all i know about clams is "all you can eat at HoJo's on thursday nite"
showing my age now..........

[spareparts]

I;vew got a good friend that runs a seafood wholesale business, he also has a clam farm out behind Folly Beach. The little neck clams he sells are out of this world, simmer them in white wine with garlic salt and butter till they open up, slosh the juice around till the clams are swimmin in it, put em in a shallow plate with french bread to soak up the juice, ummmmmmm!