After our buckets were filled we moved down the beach to the oysters. Here we picked ones that had two or three growing together. The singles would be sold to restaurants. We filled more buckets and returned to the David B where I quickly stoked the fire in the cookstove to bake a thick crust bread that I would serve with the clams in a broth of butter, white wine, garlic, celery and carrots. Meanwhile, on the dock, Jeffrey, Paul, Brent and Mark were busy shucking oysters in the warm afternoon sun. They soon asked for a platter. The most beautifully shucked ones were to be eaten raw. I sent out the platter, and when it came back, I placed some lemon wedges around the oysters and grabbed a bottle of Tabasco. A bottle of whiskey was also sent back out on deck to go with the oysters.