Oyster Roast or Clam Bake

Just want to bonce this off of you foodies. Which do you think would go over better here, an oyster roast or a clam bake. I'm from the Myrtle Beach area and down there we sell an oval roaster full of steamed oysters as an entree but I'm not sure how that would go over up here. Maybe doing clams like they do further north would be more excepted here. Maybe neither would work. We also do a thing down there we call a lowcountry boil. You start with red bliss potatoes, next add smoked sausage, then corn and the peel on shrimp go in last. Seasoning is salt, Old Bay and a couple of beer. Maybe that would work better. How about some feed back.

First, if I didn't get a chance to say welcome to Oldham County and the forum then let me fix that: Welcome and glad to have you, Steve! Low Country Boil is outstanding! Tell me when and I'm in your door!

Gotta go with the low country boil! Nothing like it around here but it's something everybody would appreciate. I actually think that name is better than frogmore stew which I've also heard it called. Maybe you should make a traditional can use crayfish instead of the shrimp if you can find them! Of course I'd also go for a good turtle stew if you want to make one of those.

As far as your original question goes I'd vote for the clambake, but I'm from New York State and grew up with them.

Make sure you publicize whenever you're going to do here so we can all attend!

both!

Love a good clambake. That being said a friend of mine made a small mint in the 80's in NY with the low country boil.
He started out with a Chesapeake crab house that morphed into something more southern- people loved the critters, sausage and spuds.

Just my opinion, but I think the low country boil would go over best here. I actually did one for my wedding reception and it was a big hit.

I gotta burst your bubble...While both options seem like a good idea..They both have to have the Ambiance of a Beach and Fresh Seafood...For myself, A Clambake or an Oyster Roast can't truly happen here..(Like we can have a TRUE CLAMBAKE ON THE BANKS OF THE OHIO!!!Haaa)

Well I will throw out there all 3.
Low Country boil has mass appeal. Clam lovers don't necessarily love oysters and visa versa. I love a great oyster roast, but would do it wil low country boil and raw oysters of course. (I'm not a clam guy) - Well not in this context, but we won't go there.

If you could get actual Lowcountry cluster oysters up here, I would swoon of the happiness. The big old Gulf oysters are not my favorite for an oyster roast though.

On various trips to Maine with friends, the guy that owns the house there does a thing where he steams whole lobster, clams, oysters, red potatoes, parsely, corn, and a few other things (maybe garlic, some onion?) in seawater and white wine in a huge pot outside. Fantastic. He just dumps the whole pot out on a picnic table when the good is ready, and viola - no plates or utensils needed. Just toss the corncobs and shells into the ocean when you're finished.

Thanks for all the feed back. Looks like lowcountry boil wins out. I agree with the one that said no go for gulf oysters. They're big and fat but they have no salt taste. I still have my connections at the beach so east coast oysters are still a possibility. I have my seafood breader trucked in from South Carolina along with my hushpuppy mix so why not oysters. Being from the south east coastal area, I'm just not that familiar with a clam bake but wouldn't mind giving it a shot. I've done a butt load of lowcountry boils and oyster roasts. Also someone brought up crawfish. I have a sorce for'em but I'm just not sure how they would go over up here.

Steve: I'm the one who brought up crayfish but I mostly if it out of juste! I think you'd be much safer sticking with shrimp in a low country boil in this area!

Steve: I'm the one who brought up crayfish but I mostly if it out of juste! I think you'd be much safer sticking with shrimp in a low country boil in this area!

Lurvs me some mudbugs. Also the clams and oysters (raw, roasted, steamed, grilled, boiled, anyway you can do them...oh, in shooters work very well) and corn and taters and..... well, it ALL sounds so scrumptuous.

I guess I don't pronounce crawfish the right way up here. I see you spell it crayfish. It will take me a little time to learn all of this. I say Crapy, ya'll Croppy, I say pea-can, ya'll say peacon, I say throw it away, ya'll say pitch it. I've got a lot to learn. I still have sand between my toes. It takes a while to get it out.

Steve, don't worry about it everybody says everything different here. I was totally confused when I moved here since I was born and brought up in New York state and it also lived in South Carolina and France before moving here. I met my wife in South Carolina but she was born in Ohio, brought up in North Carolina and went to college in Colorado! The only word you really have to learn about saying correctly is Louisville! I'm not really sure where my travels I picked up using the word crayfish instead of crawfish, crawdads.....or whatever.