Hama Hama Oysters

Hama Hama Oysters We're a 6th generation family-run shellfish farm with a reputation for quality built on hard work and More info at our website.
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We're a family-run farm on the Olympic Peninsula growing the world's best oysters and clams. Stop by for a visit to our oyster saloon or retail store, or catch one of our events.

08/19/2026

Pacific oysters grown in placid waters can be frilly, but this critter, which spent the summer in one of our unused wet storage tanks, practically has spines.

You can also clearly see growth spurts - it had a good summer! ☀️

Out in the wild, wind and wave action break off this fragile, new growth, strengthening and hardening the shells. Sunshine bleaches shells, causing them to be “oyster” colored, but fresh shell growth is super colorful.

When we tumble oysters, which involves growing them in bags that move with the tide, we’re effectively pruning them into having a consistently rounded, deeply cupped shell shape.

Video by Adrienne Anderson, thanks to Jon for bringing this in for show & tell!

Production shuckers rarely mess around with hinges. But, you can always learn new tricks! Juan, who’s been shucking clus...
08/18/2026

Production shuckers rarely mess around with hinges. But, you can always learn new tricks!

Juan, who’s been shucking clusters for 30+ years, has spent a good amount of time this summer helping top-off Oyster Saloon grillers. In these videos, he explains two different methods for shucking oysters… bill shucking and hinge shucking.

Which one is best? That depends on the size of the oyster, and whether you need the bottom shell to cook or serve it, but it’s also shucker’s choice!

Sound on for best results.

(We’re using a fair amount of industry jargon in this post - and can’t really see a way around it at the moment - if you have questions just shoot us a comment!)

Subscribe now for Oysters & Friends! You’ll sample oysters as they transition from summertime to deep winter, eat many f...
08/12/2026

Subscribe now for Oysters & Friends! You’ll sample oysters as they transition from summertime to deep winter, eat many fruits from the forest, and enjoy succulent clams, house-made sauces and butters, and curated specialty goods. Fall subscription runs from September to January, and concludes with an epic raw bar in a box, featuring an oyster species sampler. Boxes ship the 2nd & 3rd Wednesdays of the month and you can skip or cancel as needed. More info —> link in bio!

Stoked to be back at Landlocked for year 10! Can’t wait to see all our Oyster South friends. 🦪
08/04/2026

Stoked to be back at Landlocked for year 10! Can’t wait to see all our Oyster South friends. 🦪

07/29/2026

Invite your friends over for a dinner party! Our PNW Sefood Boil kit is back and better than ever. This meal kit includes Puget Sound clams, Alaskan dungeness crab, Hood Canal spot prawns, sausage from Tri-City Meats - Olympia Meat Market, seasoning from Spiva Cooking, and a Shelton-Mason County Journal for some truly local flavor. Plus a recipe page with step by step instructions. Order now for delivery in August - link in bio!



07/28/2026

Join our team! We’re on the hunt for a Farm Store Manager. More info via link in bio #

07/28/2026

Some summer scenes from the Hama Hama HQ.

07/25/2026

Oysters spawning!

The white plume in this water is oyster spawn. The pacific oyster is a broadcast spawner, meaning they release s***m or egg into the water column for fertilization. When one spawns they all do, in one massive spawn party that is visible for a moment or so, until the larvae get dispersed in the water. Oysters spawn in Hood Canal usually once or twice a summer, but we don’t always get a “set” - meaning these won’t necessarily make it out of larval stage. During the larval phase, the baby oysters swim around in the water column as zooplankton for about two weeks, and are easily killed off by changes in temperature. But hopefully they’ll survive, metamorphose into a sedentary, shelled animal attached to a rock or another shell, and end up in a fried oyster basket 4 to 5 years from now. Good luck fellas!

(And near miss on the boat.)

07/21/2026

Midweek summer days at the Oyster Farm are super chill. Farm Store is always open 9:30-6, and the Stump Bar is open every day in July and August from 11-5. Come by for buffalo fried oysters, fish & chips, cold drinks, local snacks, and beautiful views. Snag an A frame by the water, post up under the tent, or relax in an Adirondack chair. Before you leave, pickup some clams to cook for dinner. Easy peasy.

Dawn on the barge deck. Some spider interference. Adam James
07/18/2026

Dawn on the barge deck. Some spider interference. Adam James

Address

35846 N US Highway 101
Lilliwaup, WA
98555

Opening Hours

Monday 9:30am - 5pm
Tuesday 9:30am - 5pm
Wednesday 9:30am - 5pm
Thursday 9:30am - 6pm
Friday 9:30am - 5pm
Saturday 9:30am - 5pm
Sunday 9:30am - 5pm

Telephone

+13608775811

Website

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