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Archive for the Recipes Category

RECIPE: Octopus Panzanella Salad

Octopus Panzanella Salad (serves 4) This Greek-style bread salad is a quick addition to brighten up any summer meal. It is colorful, flavorful, SO quick to make, and the perfect way to utilize your tinned fish. It easily lends itself to substitutions based on what you have,

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A quick guide to enjoying Tinned Fish the Island Creek way

There are many beautiful things about tinned fish: they are shelf-stable, they are rich in omega-3s, they can be enjoyed in a myriad of ways, and they have the ability to transport us to the balcony of our pied-à-terre in Europe in the summertime (at least in

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RECIPE: Baked Oysters

Baked Oysters Recipe by Chef Jeremy Sewall (Row 34 & Island Creek Oyster Bar) Recipe makes 12 oysters 12 Island Creek Oysters, shucked and bottom shell saved 2 tablespoon canola oil ½ cup minced white onion 2 teaspoons minced garlic 4 slices bacon, chopped fine 2 tablespoons

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RECIPE: Red’s Best Sea Scallops with Pasta

Red’s Best Sea Scallops with Pasta Recipe by Chef Jeremy Sewall of Row 34 and Island Creek Oyster Bar Recipe makes 4 portions Scallops are so versatile and delicious. This recipe is best made with smaller scallops, but, honestly, any size will work! If you don’t have

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VIDEO: Angels on Horseback Recipe

Yes, Dana likes it raw. But she also likes it wrapped in bacon (and BONUS, topped with caviar or roe!) Straight from the Island Creek Kitchen, Dana shows us how to drink…uh…wow this holiday with the simplest show-stopping recipe you’ll make this holiday season. Angels on Horseback

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RECIPE: Island Creek Oyster Stuffing

Island Creek Oyster Stuffing Recipe One common theme you’ll find at our Island Creek Thanksgiving table is classic New England dishes. From whole boiled lobsters, oysters on the half shell, and cooked shrimp with Row 34 Cocktail Sauce, to one of our family favorites: Island Creek Oyster Stuffing.

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The Forgotten Fruit: Foraging Rose Hips

  Rose hips are appealing because they are often forgotten. These dense rose plants are known for their sprawling nature, taking over the dunes of New England in the summer time, peppering the coast with beautiful pink and white “beach roses”, and protecting our coast line from

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Give Squid A Chance

When most people think of fishermen and others who make their living from the sea, they often think monolithically. They envision the lobsterman or the “goddam sword boat captain” or, well, the oyster farmer.  The reality is that so many people making a living in our coastal communities rely

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Island Creek Goes Clamming

Robert teaches us how to spot, size and cook clams in time for Labor Day. Watch it go down.    The benefit of living/working/playing on the water is the bounty of the bay. Sure, we grow oysters, but we also spend our free time swimming, fishing

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Foraging Sea Beans

Sea beans, the mystical asparagus of the marsh, is one of my favorite things to forage. Sometimes foraging feels dangerous (mushrooms) or elusive (truffles), useless (pine needles?) or even just not delicious (dandelion greens). But not sea beans! Stumble upon them once in the marsh and you’ll

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