Nestled on the pristine shores of the Olympic Peninsula in Lilliwaup, Washington, Hama Hama Farm Store is a family-run shellfish farm with a legacy spanning six generations. Known for its premium oysters, clams, and other shellfish, Hama Hama Farm Store captures the essence of the Pacific Northwest in every bite. Whether you’re a seafood enthusiast or a curious traveler, a visit to this iconic farm offers a unique opportunity to savor the freshest shellfish making Hama Hama Farm Store a must-visit destination.
Some friends and I were camping about 20 miles north when one of them suggested we visit Hama Hama Farm Store to pick up a few dozen oysters for dinner. The thought of fresh grilled oysters was far more enticing than my usual camp dinner comprised of a turkey cold-cut sandwich and a bag of chips!
Hama Hama Farm Store offers an impressive selection of fresh items, perfect for anyone looking to purchase oysters, clams, or crab directly from the source. My visit here was a major surprise, as I didn’t even know about Hama Hama Oysters until we started to discuss dinner plans around the campfire. I was thrilled to experience an oyster dinner from a local landmark!
The orange tubs are used to separate different sizes and varieties of oysters, allowing customers to choose exactly what they want.
After careful group deliberation, we decided on a 5 dozen bag of Small Oysters and a 5 dozen bag of Medium Oysters for tonight’s Fireside Oyster Feast.
Hama Hama Oysters are harvested from the beach in the Puget Sound just south of Lilliwaup. Their oyster beds are located at the mouth of one of the shortest, coldest, and least developed rivers in Washington State which accounts for the high quality product they harvest.
They offer a Blue Pool variety of oysters which are farm raised and have more of a hands on approach to their growth. These Blue Pools are tumbled which allow them to grow a much deeper shell and the smoother exterior makes them easier to shuck. Blue Pool’s are Hama Hama Farm Store’s “top shelf” oysters so to speak.
Not, an oyster fan? You’re in luck, they also have live Dungeness Crab available as well. This variety of crab is my all time favorite and it was very tough to walk out of here without grabbing one. Next time we camp out we’ll have a crab boil!
Steamed Dungeness Crab, Crab Cakes, Shrimp, Cod and Scallops are among their wide variety of options also available.
Fans of smoked Salmon will love Hama Hama’s choice of Smoked Atlantic Salmon flavors. I tried two, the Lemon Pepper and the Maple Sugar. The Lemon Pepper was pretty decent, nothing to brag about BUT the Maple Sugar Smoked Salmon was “knock your socks off” kinda good! Oh man! I didn’t have a problem sharing my Lemon Pepper Smoked Salmon with my friends but I was a bit stingy with the Maple Sugar Smoked Salmon. That stuff was amazing!
Pre-shucked oysters are also available in small easy to transport containers if you don’t feel like shucking them yourself.
If you’re just passing through and can’t transport a large haul of fresh oysters, visit the Hama Hama Saloon on site. Here, you can have your oysters expertly prepared for you. Simply place your order, take a seat, and savor the delicious flavors while enjoying the stunning views.
The oyster shell-lined fire pit is definitely a standout feature! I imagine it gets plenty of use during the colder months.
The Hama Hama Saloon offers ample seating for guests to relax and enjoy their meals. Our initial plan was to caravan from camp and have lunch here, but the idea of cooking the oysters over a campfire sounded even more appealing.
Here’s the 10 dozen oysters we purchased (5 dozen small and 5 dozen medium), along with a couple of oyster shucking knives. I highly recommend bringing your own tub or ice chest to transport the oysters home, ensuring a mess-free journey in your vehicle.
Mark, our head oyster wrangler and cook, took charge of preparing the oysters. He set up a large metal shelf over our sizable fire pit, turning it into an improvised grill. We had already spread the logs and coals evenly to ensure consistent heat across the entire grill. There’s truly nothing like a campfire dinner!
Once the oysters started to “pop” open on their own, Mark and David shucked them and placed the half shells back on the grill, adding a splash of beer to enhance the seasoning. Yum! When they were perfectly cooked, I finished them off with a squeeze of lemon juice and a sprinkle of Tony Chachere’s Creole Seasoning. Pure perfection!
Our group discussed making this camp cookout an annual tradition. I assured everyone that even though I live in Texas, I would definitely return to the Pacific Northwest for this Oyster Feast again. This was one of the best camping experiences I’ve ever had the privilege to enjoy, and the incredible oysters from Hama Hama Farm Store were just the icing on the cake!