For those of us who savor every drip the the liquor of your dozen fresh oysters, imagine eat a peck of them! Here’s a peck, hosted up through Jesse. Relying on the size of the oysters, a peck can be anything in between 30-40 oysters!

My daughter Alison, she father-in-law Mickey and also I had actually one and also a half pecks. Around 50-60 oysters in between us. Ns think i was stuffed by my fifth oyster, especially since I also ate steamed shrimp and also scallops.

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We were at the clear Side Oyster Bar in Williamston, phibìc Carolina. That night, several of the oysters were bigger than the dimension of a saltine cracker and also a lot of fatter.

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Well recognized to client from every the bordering counties in phibìc Carolina, clear Side has been in business due to the fact that 1935. The restaurant structure itself is historic. The is an ext like a wood shack, just like its picture on its location mats.

They open up for dinner and also only during the cold months–from September come April–when oysters are at your best. Previously in the season the oysters are from north Carolina yet that night ours oysters were from Louisiana.

Their oysters may be offered raw however most human being have their’s steamed. Medium, tool light (with the shellfish still v its juices) and well excellent (not together juicy, and also maybe a tad chewy.) and no, no deep fried oysters, lock are known for only steamed oyster. Ours server Jesse said that some people leave once they hear the they don’t offer fried shellfish. “They don’t know what they’re missing,” that said.

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The eat area is much more like a bar area. Each little row that diners are served by a shucker, who images show up on the place mats. Our’s to be Jesse, that was supervisor friendly and really quick to take our orders and requests.

Once we sat down, Jesse wasted no time acquiring our order. Because the restaurant accommodates maybe up to 35 diners in ~ one time, the sales time need to go yes, really fast. Usually other diners space out in ~ the bar having actually drinks while they patiently wait their turn.

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A peck the oysters? Jesse asked. Steamed tool light? Shrimp? Scallops? then he gained us ready with our dipping sauce. Hot butter, poured the end from an electrical kettle and additionally their secret sauce. The secret Sauce tasted choose prawn cocktail sauce, tomato-ey v Tabasco and also horseradish. Jesse evidenced this smiling, through an “I can’t phone call you no longer what’s in it. It’s a secret!” He readily available the restaurant’s Rooster Sauce, so spicy Jesse referred to as it Misery Sauce.

Mickey included Rooster Sauce and horseradish in his melted butter. Jesse was impressed. “Oooo, you’ll pay because that it morning morning. Better put part wet wipes in your fridge tonight!” he joked. I tasted a small and it burned.

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I put much more horseradish and a tiny Misery Sauce into my an enig Sauce, dipped and also wolfed down a couple of steamed shrimp. Tasty. The sauce was refreshing sufficient to store me going for much more shrimp and scallops. Jesse generously gave out saltine crackers which ns dipped in butter.

He left and also returned through a peck the steaming oysters and got to job-related shucking them, handing every of united state oysters one in ~ a time, providing us sufficient time come eat prior to he replenished.

We chatted with Ty, the guy next to us. Ty is indigenous Alabama yet comes to clear Side every time he’s in the area for business. Jesse told us tales the trapping squirrels and also rabbits and hunting bears, all the if shucking the oysters and also loading ours dishes. He’s choose feeding chickens and we happily ordered each oyster as he slide it on come our saucers.

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Now here’s the large delight–the juicy oysters, at sight fresh. One can’t bite into a fresh oyster there is no accompanying sounds of satisfaction. Hmm. So tender and also tasty.

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I bit into something. It to be a pearl! What luck. Ty acquired a pearl too! us left through our tiny momento, stuffed and totally satisfied through another great culinary experience.