2-year residency in Atlanta, Georgia was quite tough for me. It was challenging to find fresh and organic produce (maybe I was not looking hard enough?) and seafood! Oh seafood…you have no idea how much I missed the fish market in Seattle when I was in ATL. They are available there of course, but there is no denying that northern ocean water produces finer seafood, especially shellfish.
This small vendor at the farmers market that I mentioned a couple times before in my blog offers seasonal shellfish. This past Saturday, they had 2 kinds of clams (one of them is called Happy Clam!) and a variety of oysters. The name of the vendor is “Hama Hama Oysters and they grow Hama Hama oysters at their farm. Isn’t that such a fun sound, Hama Hama? I just want to repeat saying that.
I purchased one jar packed with 7 x medium size Hama Hama from granddaughter of the founder of this oyster farm in Lilliwaup, Washington near Olympic National Forrest. It was shucked and packed that morning and I was there 9:30 in the morning, which tells me the oysters are incredibly fresh. I didn’t want to add too many condiments because I wanted to taste the intense sea water and umami-packed sweet flavors spreading through my mouth (I was already salivating when purchasing them).
Straight up Hama Hama Oysters without lot of seasonings
1) Rinse gently
2) Place them in cast iron pot
3) Drizzle olive oil and add a bit of sea salt and splash or dry white wine
4) Put the lid on and cook about 5 min (no need to touch, just let your pot do its job)
5) Add little bit of fresh lemon
Accompaniment was lightly steamed leek with butter and salt.
Is your mouth watering yet?
Hama Hama. This is your magic word of winter (or all year around). Hama Hama, Hama Hama….