We select the best oysters available from Canada to the Chesapeake Bay.
Our focus is on delighting the customer. All of us here are committed to giving you the best, so that oyster lovers everywhere will come back for more. You get delicious, premium, live shellfish that are all natural. We are convinced that they are the best oysters you will ever try!
Maine Born and Raised
The Howells’ have been in the shellfish business for over 30 years. Now they are easing back into aquaculture using new technology. The first of our hand cultivated oysters, grown right here in Spinney Creek, are ready.
Deeply cupped, hard shells with plump meats make these a delight. We are packing to order and will have a very limited supply until the Creek ices over. More are on the way for next year.
Classic Bluepoint oyster
Spinney Creek Shellfish provides the finest classic Bluepoint oyster available from the Long Island Sound; medium sized, round shaped, medium cupped, silky, firm meats with a classic, sweet, rich, taste and a slight coppery finish.
Premium quality oysters
Spinney Creek Shellfish sources a superior oyster from the mid-Atlantic where growing and harvesting premium quality oysters is a long standing tradition. Classic shapes, deep cups, plump meats with a clean, mild, salty flavor and zingy finish.
How to shuck an oyster using the hinge method
This is one of the best methods for presentation of an oyster on the half-shell.
Start by scrubbing the oyster thoroughly under cold water, remove any mud or grit, paying close attention to the hinge area.
Place the oyster level in your hand or on a firm non-slip surface. The hinge should be pointing towards you. Wedge the tip of the shucking knife into the dip in the hinge. Push and gently twist the knife until you feel it slide into the soft-spot of the hinge.
Turn the knife 90 degrees until the hinge pops open, separating the two shells. After you have opened the oyster, scrape the knife across the inner top shell until you can feel the muscle, which you need to slice through. The top shell can now be easily removed. Next, scrap under the oyster to remove the muscle from the bottom half of the shell. Retain as much of the oyster liquor as possible.
Set the oysters in their shells on a bed of crushed ice and prepare to SLURP away!