The Oyster Jack Oyster and Clam Shucker

Need to open oysters or clams?  For personal use or commercial?  Have a look at the products by  Oyster Jack.   This commercial series of all Stainless Steel Oyster and Clam Shuckers is designed to open oysters and clams in a safer, faster and more efficient manner than traditional methods when operated properly. 

Commerical Clam Oyster Opener
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 Features include:
  • Wedge on handle is designed with V shape to penetrate oysters effortlessly.
  • All durable material; stainless steel base. stainless steel handle, stainless steel fasteners and food grade UHMW
  • 5 year Limited Warranty - 
  • Proudly made in the U.S.A. 
  • 5 year Warranty also covers the wedge if it becomes worn down.
  • Rubber feet for stability.
 What people say about it:
"It is as advertised and we knocked out two dozen oysters in no time."
"It does a great job and its easy to clean."

"It worked nicely."

"The product is made very well. I was worried all the juice would leak out of the oysters but that did not happen"

fastest oyster shucker
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Need something a little faster?  Try the Oyster Jack World Record Setting Oyster Shucker

This oyster opener:
  • Shucks oysters fast;
  • Is made with all durable materials; black anodized aircraft aluminum, stainless steel and food grade UHMW;
  • The wedge has a hardened surface for durability;
  • Easy to clean;
  • Set a Guinness World Record of 100 Oysters in 2 minutes 45 seconds!
  • Proudly made in the U.S.A. 

Oyster shucking can be a lot of fun when done with the right oyster openers.  Try these out and let us know what you think.  


Just need an oyster knife?  Click here for options


Get Two Free Audiobooks About Oysters

Have you tried Audiobooks yet?  If not, you're in luck because you can get your first two books free. 

Audiobooks is an Amazon company that lets you listen to books on your smartphone or tablet.  Many people listen to books during a commute, workout, or while doing chores.  If you're interested in oysters,  you can use your two free audiobooks for:
  • The Big Oyster: History on the Half Shell
  • Meet Paris Oyster: A Love Affair with the Perfect Food
  • American Catch: The Fight for Our Local Seafood
  • Chesapeake 1850: Steamboats & Oyster Wars: The News Reader
  • Chesapeake 1880: Steamboats & Oyster Wars: The News Reader, Book 2
  • The Splendid Table, Bill’s Fried Oysters, Bill Smith and Jesse Griffiths
  • Tales of Fish Patrol
  • The Secret Life of Clams: The Mysteries and Magic of Our Favorite Shellfish
To get your two free audiobooks, simply sign up for an account after clicking on this banner:


Let us know in the comment section below which books you listened to. 

Enjoy!

Great Forks for Eating Oysters

Getting ready to eat oysters at home or at party?  Here are some options for small forks that work very well with oysters:
 

48 Forks: WNA Reflections Heavyweight Plastic Fork - Reflections Fancy Petite Fork
$4.95


 
100 Forks: Elegant Petite Mini Tasting Forks
$8.26


400 Forks: 4 Inch Petites Plastic Silver Tasting Forks
$23.69


 
500 Forks: Comet Petites 4.2" Tasting Fork Black
$20.99

 
960 Forks: 4 Inch Tiny Tines Silver Forks
currently unavailable.
 
 
Need an oyster shucking glove?  Click here
Need an oyster opening knife?  Click here
Need a good book about oysters?  Click here

Oysters on Clematis Street: The Alchemist Gastropub & Bar

Alchemist Clematis Street Florida
By Rand Hoch, Travel Editor

Not sure what we had in mind for grazing last night, Mike and I headed to Clematis Street, a few short blocks away from my home in West Palm Beach. We were drawn into The Alchemist Gastropub & Bar, a newly opened restaurant on the street. It is the latest addition to the Daiza Restaurant Group, which operates The Atlantic Fish & Chophouse and The Boathouse on Martha’s Vineyard, as well as the Atlantic Surf Club in Fort Lauderdale.

oysters in west palm beach
I had been there a few nights before at an opening for downtown residents. I was impressed with creative food and drinks, as well as with the vibe. It is great to see more places on Clematis Street embracing live music.

We were ushered over to a high-top and were soon greeted by Jamie Howland, a bartender who had been called in on her night off to fill in as a server to handle a larger than expected crowd. Obviously, word was getting around about The Alchemist and management wanted to make sure there were plenty of servers on hand.

As I told Jamie that we were looking forward to grazing through the menu, she appeared to read my mind.

"Start with the oysters," she said with incredibly inviting grin. "You’ll appreciate how the blood orange mignonette crafted by Executive Chef Tim Farley brings out the flavors in our oysters."

Mike, who had never tasted an oyster before in his life, was cautiously intrigued with her recommendation. And since I have a weakness for anything made from blood oranges, oysters were ordered.
 

oysters in FloridaA platter of freshly shucked Royal Miyagis from British Columbia’s Strait of Georgia and Chilmarks from Edgartown Great Pond on Martha’s Vineyard promptly arrived along with the first round of our superbly chilled Finlandia Martinis.

Generally, Pacific oysters are smaller than their Atlantic counterparts; however, that was not the case last night at The Alchemist. The slightly ruffled and lavender tinged white shelled Royal Miyagis were noticeably larger than the gnarly shelled Chilmarks.

Mike, having no idea what to expect, requested a little direction from me.

"It is simple," I advised. "Lift, tilt, slurp and chew."

He watched intensely as I lifted the first Royal Miyagi to my lips.

The smooth firm Royal Miyagi was sweet and slightly creamy, with a clean finish. Mike could tell from the expression on my face that I was pleased. 

"You aren’t going to use a squirt of lemons or either the sauces," he inquired.

I explained that I prefer my oysters "naked" and always start out tasting each variety that way.

So, Mike followed suit, raising a naked Royal Miyagi to his lips. He slurped, chewed and within an instant, he was sporting a wide grin.

"Nothing like I expected," he told me.

As this was not my first time with an oyster virgin, I knew better to ask what he had expected.

"Let’s try them with the sauces now," he proposed.
oysters in florida restaurant

I reached for a cocktail fork and dipped it into the blood orange mignonette. It was chock-full of freshly diced shallots, which were perfectly complemented by the blood oranges’ juice and rind. I was semi-tempted to grab a spoon to snack on the sauce alone, but I resisted for the time being.

Using our forks, we lifted our next Royal Miyagis out of their shells and dunked them into the mignonette. After placing them back into their shells, we topped the oysters with a few strands of the mignonette soaked blood orange rinds, and slurped away.

Truly heavenly.

oysters rand hoch
Now it was time for the Chilmarks. Sampling them naked, we found them to be significantly saltier. Yet they showed delicate flavor with a sweet aftertaste.

Chef Farley’s slightly sweet pepperoncini cocktail sauce was still waiting to be sampled. We dunked our next Chilmarks, topping them with a touch of freshly ground horseradish. An other perfect hit for The Alchemist.

Mike was enthralled by not only the concept of eating oysters, but also the amazing freshness and flavors of these two particular varieties. So, another platter was ordered. Jamie also insisted we try the Lobster Poppers, which are destined to be come one of my favorites at The Alchemist.

"All fresh lobster," Jamie said, informing us that Culinary Director Martin Verano made sure that everything served at The Alchemist was as fresh as possible. "No canned lobster here."

The Alchemist has it all: Great food and drinks, creatively crafted. Beautifully presented by stellar servers and bartenders. And just steps away from my home. What more could I want?

The Alchemist Gastropub & Bar
223 Clematis Street
West Palm Beach, Florida 33401
www.thealchemistgastropub.com
(561) 355-0691

When you go, tell them that Rand from Go Shuck An Oyster sent you.