[trumandogz]

I have spent many of nights at the Pascal’s Manale Restaurant’s oyster bar, downing oysters and getting ready for BBQ shrimp.

But, try to make it a rule to only eat raw oysters in months that have an “R.”

[warsaw44]

I used to shuck oysters, clams and little neck clams for a restaurant. Four days a week, 12 hours a day as orders came in. Took care of the oyster, cherry stone stews, lobster salad orders etc.

Developed a real taste for both cherry stone clams and oysters and the restaurant keep them packed in ice until an order came in from a table. But you'd be amazed by how many restaurants pre-shuck their shell fish. Never a great idea.