Welcome to Blue Crab Bay Co., Purveyor of Classic Coastal Cuisine Since 1985
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In 1985, a young woman named Pamela Barefoot had a dream — to move to Virginia’s isolated Eastern Shore and survive with her creativity. The rural coastal peninsula, bounded by the Chesapeake Bay and the Atlantic Ocean, offered a blank canvas for entrepreneurial opportunity, inspiring Pam to start her own business now known as Blue Crab Bay Co., a Bay Beyond Inc. brand and a Virginia certified women’s small business. Learn More about Blue Crab Bay Co.
Sauté celery and onion in olive oil until translucent. Set aside. Mix clam chowder and half-and-half in saucepan, then add sautéed celery, onion, herb blend, and oyster juice. Stir well and heat until steaming, then add raw oysters. Continue stirring and cooking over medium-high heat for about two minutes. Add 2 or 3 dashes of hot sauce and sprinkle with black pepper before serving. Serves 4.
1 c. celery, finely chopped
1 c. yellow onion, minced
1 tbsp. olive oil
1 15-oz. can New England Clam Chowder
15 oz. half-and-half
1 tsp. Garlic Herb Blend
¼ c. juice from drained oysters
1 dz. raw oysters, drained