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Hog Island Manila Clam Chowder

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When developing Hog Island’s chowder recipe, co-founder John Finger gave the chef strict instructions to use only fresh clams — and no flour to thicken it. “Where I grew up, nobody puts flour in their chowder,” he said. The result is a fresh-tasting, creamy broth surrounding a mass of tiny sweet clams

 

Yield: 6-8 servings
Active time: 30 min. total time 1 hr

Ingredients

Hog Wash & Mignonettes

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Mignonette is a classic and refreshing topping for raw oysters.  With a common base of light vinegar and shallot the home chef can make endless, creative variations of this traditional sauce.  Hog Wash, which is served at the Hog Island Oyster Bars, is Hog Island's take with an added kick of jalapeno, cilantro and lime.

 

BBQ'd Oysters

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BBQ'd Oysters

From the Hog Island Oyster Lover's Cookbook

 Makes 24; serves 4 as an appetizer

(Yeah, you'll want to double this recipe, at least)

 

Ingredients

1 cup ketchup

1/4 cup Worcestershire sauce

3 cloves garlic, crushed

2 Tbs. honey

2 Tbs. freshly squeezed lemon juice

Dash of Tabasco sauce

2 dozen small or medium Hog Island Sweetwaters (Pacific oysters)

Rock salt

 

Grilled Hog Island Sweetwaters with Chipotle Garlic Butter

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A lil Sweet + A lil Heat

Hog Island Sweetwaters with Garlic Chipotle Butter

 

Hama Hama Hot Smoked Oyster Crostinis

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Hog Islanders were first introduced to Hama Hama Oyster Co.'s Hot Smoked oysters when we had the pleasure of welcoming Adam and Lissa James for an afternoon of Guest Shucking at the Hog Island Oyster Bar in Napa. The dynamic brother and sister team manage a five-generation, family-owned oyster company on Hood Canal, WA.  Adam runs the farm, growing all the oysters, while Lissa works her magic with their retail and sales. 

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