One of the best things I ate on my recent trip to Charleston was at FIG (surprise) though it’s tough to give them the credit when talking about oysters. A local favorite of the food scene since they were introduced in 2007, Clammer Dave’s signature (and registered) Capers Blades oysters are kick-ass and unlike any South Carolina oysters I’ve seen or tasted. It’s interesting appearance is what you’ll notice first, a thin and elongated shell, coaxed from an interesting and labor intensive lifecycle.
You can read about the process in Charleston Magazine, or on Dave’s website, but the short of it is Dave takes the clusters of dirty oysters common to the area, chisels them apart, cleans them up, then replants them in special racks pointed up so they take on their special shape, the muscle grows, and the shells purge dirt and silt.
I had quite a few fine oysters in Charleston that weekend (including some real nice Olde Salt’s) but the Capers Blades are quite special – local and innovate for the area. It’s definitely worth keeping an eye out for these bivalves.