Salish Sea Steamers

Salish Sea Steamers is our hyperlocal bucket. BC steamer clams from Mudge Island near Nanaimo, mussels from Salt Spring or Totten Inlet, chorizo, swiss chard, garlic, butter, sambal, chili, lemon. No fanfare. Nothing borrowed from another coast or another cuisine. Just shellfish from our own backyard, cooked simply so the flavor of the water shows up on the plate.

What’s in the bucket

Built on a 50/50 mix of clams and mussels with a clean Mediterranean lean. Every Salish Sea Steamers bucket includes:

• Salt Spring mussels
• Manila clams (Mudge Island)
• Chorizo
• Swiss chard
• Sambal
• Butter
• Garlic
• Lemon
• Baguette

Who it’s for

For the cook who already knows that good shellfish doesn’t need much. For the dinner that comes together fast on a Tuesday after work. For the kid in town who wants to taste what Salish Sea actually tastes like. For the family member visiting from out of province who keeps asking what the seafood here is like.

This is the bucket that lets the water do the talking.

Local sourcing

The clams come from Mudge Island, the small island sitting between Gabriola and the south end of Nanaimo. The mussels come from Salt Spring or Totten Inlet, depending on harvest. Chorizo, butter, garlic, and citrus are sourced as locally as possible. This is the most BC bucket in the lineup.

Why locals order it

Salish Sea Steamers is the bucket regulars come back to. It runs on confidence in the source rather than novelty in the recipe. Twelve to fourteen minutes from cold pot to a table full of cracked shells and good bread. Swiss chard wilts into the sauce. Chorizo adds depth without taking over. Cold beer in hand, you’re done.

If you’re planning a wedding, reunion, or larger event, our catering team can build a hyperlocal Salish Sea spread on site. Get in touch through wanderingmollusk.com/services.

What to drink with it

Local pairs with local. We suggest a Vancouver Island pilsner, a BC Pinot Gris, or a dry Riesling from the Okanagan. If you’ve got something from Salt Spring Island in the rack, this is the bucket it was waiting for.

Pickup and prep

Order on demand. Pickup at Shuck Taylor’s, 1324 Blanshard Street, Sunday through Saturday from 12:00 PM to 10:00 PM. Buckets come ready to cook. Pot, instructions, everything you need except the heat source. Plan 12 to 16 minutes from pot on to first shell open.

Eat your steamer clams and mussels the same day when possible. Refrigerate overnight if you must.

Storage and the morning after

If you have leftovers, pull the clams and mussels from their shells and store them with the sauce in a sealed container in the fridge. We suggest tossing the leftover shellfish through a linguine the next day with the chorizo, a knob of butter, and a handful of fresh parsley. Or pull them into a chowder with potato and corn. Same rule as always with bivalves, eat them the next day, not the day after.

FAQ

Can I add on more seafood? Yes. See below for your options.

Do you deliver? No. Pickup only from Shuck Taylor’s. Keeps the shellfish on ice and keeps things simple.

How do I cook it? A gas stove with direct heat will cook the bucket according to the instructions in 12 to 16 minutes. Induction stoves take longer because the heat disperses. When the shells open, they’re done. Any that don’t open, discard.

How long does it stay fresh? Eat the same day when possible. Bivalves are best the night of, fine the next day, never the day after.

How much notice do you need for pickup? One day notice, or you can walk in and wait with a beer while we build it for you.