For 3 generations the Robbins family has been farming oysters and clams at the mouth of the Hamma Hamma River in Washington State. The Hamma Hamma River drains the eastern flanks of the Olympic Mountans, cascading through the rainforests and emptying into Hood Canal, a salt-water fjord that forms an arm of Puget Sound. The river, one of the shortest on the Olympic Peninsula, has a fast, steep run from the mountains to the sound, so its waters stay cold year round. It's the clean, cold waters of the Hamma Hamma that give our oysters their distinctive briny flavor, firm meat, and mild finish. Our shellfish is naturally-grown on gravel beaches and is harvested by hand throughout the year. Because the river water is so cold, the oyster meat stays firm well into the summer months. Our oysters are available in the shell or shucked. We have an on-site shucker-packer plant where the oysters are opened by hand, rinsed in pure Olympic Mountain spring water, and then sorted and packed according to size in either pint or half-gallon containers. We also have a smoke house where we smoke oysters and salmon. Our smoked oysters are availalbe in three different flavors: regular, teriyaki, and garlic. We sell several different species of clams, including butter clams, manilla and littleneck steamer clams, and geoduck clams. Geoduck, which can weigh as much as 5 pounds and live as long as 150 years, are available only in the summer, when extreme daylight low-tides allow us access to the far reaches of the tideflats. In the springtime we harvest and sell salornica (also known as sea asparagus or sea beans), a salty, crisp, and highly-nutritious sea-vegetable that grows wild on the estuary. Our shellfish is not certified organic, simply because the government has not come up with standards for organic shellfish. Part of the reason for this is that oyster and clam cultivation is already organic--growers don't apply any chemicals to increase yield or kill pests. Another reason is that a shellfish grower can't guarantee that the salt-water that covers his tideflats when the tide is high is chemical-free, or that the fresh water that feeds his shellfish is clean. Healthy shellfish requires a healthy ecosystem, not just a chemical-free, certified-organic half-acre. We at the Hama Hama Company consider ourselves blessed to be able to grow shellfish in Hood Canal, an un-populated and un-polluted branch of Puget Sound. For a tour of our farm, and to learn more about how oysters and clams grow, please stop by our retail store, located at our farm along Hwy 101 in Lilliwaup, Washington. We are about a 2 1/2 hour drive from Seattle. We also carry a variety of locally-produced items in our store, including condiments, jellies, ice cream, cheeses, crackers, and lettuce. On weekends in the summer we sometimes hold outdoor oyster barbeques, please call for more details. And if you can't make it out to the Olympic Peninsula anytime soon, but still want to enjoy some fantastic shellfish, you can also have your oysters mailed to you. We ship our shellfish anywhere in the country using FedEx overnight delivery, from September until about May. Call 888-877-5844 for more information.
Family-owned and operated, the Hama Hama Seafood Company produces some of the finest shellfish in the country. Our oysters and clams are grown on natural gravel beaches at the delta of the Hamma Hamma River in Hood Canal, Washington. Because the water they're grown in is so cold, our oysters are slow-growing with a firm texture and mild, briny flavor. You can find Hama Hama oysters in fine restaurants in Seattle, New York, San Francisco and L.A., or you can order directly from our farm store.
Our retail store is open year round from 9:30 to 5:30, seven days a week.
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