Remember that time when...

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 I was a boy, I lived in Ocean City every summer of my life, at my grandmother's house.  We would go clamming and one day we caught 90 clams! Whoa! What we didn't know was... we got a knock at the door 30 minutes later... we actually dug up the neighbors clam bed.  We we wondering why we were getting them so fast!  We made Deviled Clams that night, they're spicy, lots of bacon, broiled in the shell... they're my favorite! 

 

Q&A with Chef:

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Chef what your favorite seafood? 
Maryland Blue Crab
 
Hard shell vs soft shell?  
Hard Shell crabs, gotta eat them outside.  Steamed and beer, local corn, pickles and cheese (yes, that's totally weird, but it's a St. Michaels thing. Only people from the eastern shore eat them with pickles and cheese!).
 
What's your favorite food magazine/what do you read?  
I don't really read magazines anymore. I like to read Eater DC to learn about openings, trends and places I'd like to dine.  They have a great website.
 
Favorite hot sauce?  
It isn't a hot sauce, but pickled jalapenos.  I put them on everything.. they're spicy, acidic and add great flavor to anything you eat.
 
What's your favorite dessert?  
My favorite dessert is ice cream, as good as it is, I'd rather have something savory and salty. 

Barren Island Oysters

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We just recieved a shipment of Barren Island Oysters from Hooper's Island Maryland. Medium sized with medium salt, they're churned in a mechanical tumbler to produce a deep cup that holds a lot more juice giving it great flavor. I like them the classic way, freshly shucked, cocktail sauce, freshly grated horseradish. Click here to learn more about these terrific sustainable oysters.

Softshell Season!

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Softshell crabs are a wonderful seasonal treat. We are getting ours from St. Michaels MD this week and they are fantastic. We like to dunk them in buttermilk, coat them with a little seasoned flower and lightly fry them till they're crispy. We're serving ours over a summer ratatouille, basil aioli and English peas.

 

 

 

Chesapeake Steam Pot

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Chesapeake-Steam-PotNot only does Tony & Joe’s menu offer a wealth of seafood options, we also combine flavors in our Chesapeake Steam Pot!

Shrimp, mussels, clams and crab claws are combined with fresh vegetables, andouille sausage and old bay broth to create this delicious concoction. The flavors from the seafood, vegetables, sausage and spices mix together to create a desirable aroma that translates into an amazing taste with every bite!

The Chesapeake Steam Pot is perfect for anyone who can’t decide on their seafood of choice and for anyone who just can’t get enough seafood in one sitting! Also, if you’re new to seafood, it’s a great way to experience an array of flavors and textures to see what pleases your palate (although we’re sure you will be pleased with each bite)! So, come see us soon to taste the Chesapeake Steam Pot!