When talking about raw bi-valves, there are basically two options: Oysters vs Clams.

Most Eastern and Western seaboard foodies seem to like their oysters a little sweeter. We here at QuarryLaneFarms…we like our bi-valves briny. LOVE IT.

What? Don’t like raw bi-valves? If you remember, notable author and Travel Channel’s Chef Anthony Bourdain went through some sort of food puberty when he ate his first raw oyster. Now, I’m not saying that you’ll have your first wet dream or you’ll have to break out your first box of tampons…But you should at least TRY to live a little.

Clam this bitches!

Back to the bi-valves.

So here’s our test samples were Malpec (malpaque) oysters from Prince Edward Island and Cherrystone clams from Vancouver BC.

“This is a hard-shell, East Coast clam of medium-size—around 2 to 3 inches across. There are about three cherrystone clams to a pound. Cherrystones are frequently eaten on the half shell, though the sweeter littlenecks tend to be preferred raw. Cherrystones are also served cooked, with steaming and baking, e.g. Clams Casino, being the most popular cooking methods. They are also frequently referred to as topnecks. They are named after Cherrystone Creek, Virginia” (Thanks to theribble.com).

FYI-Our first time sampling raw Cherrystone clams.

Our raw Cherrystone clams fresh popped

Our opinion? Rather large and a bit tougher than oysters. Briny and fresh, definitely a mouth full (“That’s what she said”).

On to our oysters!

“Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder than Beausoleils or Kusshis, but still light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness, they make great accompaniments to a pint of lager” (thanks to Oysterguide.com)

Raw oysters galore

Perfectly soft, salty, and textually so delicious. No adds needed.

Don’t be salty, we just prefer salty over sweet.

So, we want to hear from you. Your thoughts on RAW Clams vs RAW Oysters?

Reporting live from QuarryLaneFarms…

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