Renee Erickson, The Walrus and the Carpenter - Hama Hama clams
In 2009, restaurateur and James Beard Award-winning chef Renee Erickson partnered with Jeremy Price and Chad Dale to create a welcoming, relaxed, and fun oyster bar in their own neighborhood. It wasn’t long before they were discovered by the city's foodie scene, and diners were flocking from near and far to enjoy their cold piles of oysters and other seafood delicacies (and a few non-seafood items).
Erickson and her partners have now established Sea Creatures, a family of restaurants devoted to their community and embracing their oceans, including Bar Melusine, Barnacle, and Westward.
Always present on the menu is a seasonal crudo and ceviche and an ever-changing local oyster and clam menu. The Hama Hama clams are one of the most sought-after dishes – the clams are immersed in a rich, spicy broth, lifted by the fresh flavors of fennel and foraged herbs. Crusty bread is a staple of the dish, perfect for sopping up any remaining juices.
Hama Hama is a fifth-generation oyster, clam, and tree farm on Washington’s Olympic Peninsua. The oyster beds are located on one of the shortest, coldest, and least-developed rivers in the region. The waters give an exceptionally clean, crisp favor to the company's shellfish.
Photo by Sally James/SeafoodSource
