From Tide to Table

Texas Clear Water Oyster Gardens

Perched on floating cages in the southern reaches of Aransas Bay, Texas Clear Water Oyster Gardens is rewriting Port Aransas’s seafood story. Run by islanders Bill and Amelia Strieber, the two-acre farm is the first permitted oyster operation in Port A—and just the ninth in all of Texas—where their oysters grow suspended above a clean, sandy bottom at the edge of a pristine grass flat, soaking up the bay’s ideal salinity and oxygen-rich currents. We sat down with husband and wife team Bill and Amelia Strieber to answer some questions about Clear Water Oysters and how they are pioneering a mariculture venture.

You could have started an oyster farm anywhere. Why Port Aransas? What makes it ideal?

Port Aransas isn’t just a location—it’s our community. While we looked at multiple sites, we quickly realized there's no such thing as a “perfect” spot. But we found a good one: sheltered by Mud Island from strong southwest winds and situated near a Gulf pass, our site enjoys consistent salinity and clear, oxygenated water. The oysters thrive in this pristine environment, growing over a hard sand bottom at the edge of a healthy grass flat. Raised in floating cages, they stay clean and free of grit while developing a rich, briny flavor with a buttery texture and a sweet finish. Nature gave us the perfect partner.

Walk us through a typical day on the farm. What’s life like raising oysters?

A typical day at Clearwater Oysters starts around 9 a.m. with our Monday morning meeting—setting goals and checking in on orders from local chefs. Since we’re truly farm-to-table, we harvest to order and reserve extra for our hometown customers.

After prepping gear—ice chests, clean gear, sorting tools—our team launches the boat and heads to the farm. The ride out is always beautiful: we pass the lighthouse, spot dolphins and spoonbills, and watch the water for subtle shifts and signs of life.

Summer growth is fast, so we’re often redistributing the oysters to more cages on the farm to give them more room to thrive; tumbling them for smooth shells and deep cups, cleaning cages, or repairing lines. Harvest typically happens on Mondays (more days when it’s the busy season) followed by cooling, processing, and careful tagging before delivery. Every step is hands-on and deeply connected to the bay.

Sustainability is core to your mission. How do you protect marine habitats while raising over a million oysters?

Sustainability is at the heart of the reason we farm. In Texas, up to 90% of natural oyster reefs have been destroyed. Oyster farming offers a path forward that protects, rather than depletes, the ecosystem.

We raise our oysters in floating cages at the top of the water column—no dredging, no damage to the seafloor. Each oyster filters up to 50 gallons of water a day, so with a million oysters, our farm is filtering roughly 50 million gallons of bay water daily! That’s an enormous ecological benefit.

Our farm also teems with life: shrimp, crabs, and fish use the cages as refuge. And through our partnership with Sink Your Shucks, we return our used shells to help rebuild natural reefs—giving back to the bay that gives so much to us.

You offer two signature varieties: the Clear Water Select and Petite. What sets them apart, and how do you recommend enjoying them?

Both varieties share our signature flavor: a bold brine up front, a mineral-rich middle, and a clean, sweet finish. The difference is size.

Clear Water Petites meet the Texas harvest minimum of 2.5 inches and are perfect for slurping raw. But in true Texas fashion, we also offer Clear Water Selects—larger, at 3 inches and up. Their deep, meaty cups are ideal for grilling or baking since they hold up well to heat.

We recommend serving them raw with lemon or Amelia’s signature mignonette (the “Amelia-nette”) and pairing with a crisp Petit Chablis. If grilling, we go Texas-style with butter, garlic, panko, and parsley.

Clearwater is a family-run business. How does the whole family contribute to the vision and day-to-day?

That’s our favorite part—it’s all hands on deck. Bill and I (Amelia) are involved in every step, from diving and farming to harvesting, processing, sales, events, farmers' markets, and deliveries. Bill especially shines when talking to groups—he’s our go-to tour guide and spokesperson. I love prepping for events and working behind the scenes on branding and marketing.

Our daughter Hannah, based in Austin, has a degree in film and is our brilliant social media manager. She regularly visits to capture content and has grown our reach tremendously.

Will, our son, is a Sous Chef in San Diego. He keeps us inspired with recipe ideas and is always ready with a shucking knife when he visits for events.

What challenges have you faced as part of Texas's young oyster farming industry? What opportunities lie ahead?

Oyster farming in Texas isn’t for the faint of heart—it took us two full years to get through the permitting process. With six agencies involved, the red tape is real. But that persistence has paid off.

Environmental challenges are part of the job, too. We’re especially vulnerable to weather—high winds and storms can shut us down for days. North winds, in particular, make our farm difficult to access, and we’ve had plenty of those.

Still, the future is bright. With education, demand, and more support, we believe Texas can become a leader in sustainable aquaculture—protecting our coast while producing world-class oysters.

Tell us about your “Sip & Shuck” boat tours. What can guests expect from this experience?

The Sip & Shuck is truly a labor of love! It’s a two-hour experience aboard The Scarlet Lady, starting with a chilled glass of prosecco and a breezy cruise down Lydia Ann Channel. Guests can spot the iconic Lighthouse, dolphins, and coastal birds along the way.

Once we reach the farm, Bill gives a hands-on overview of our operation—explaining everything from farming practices to flavor profiles. Then, the fun part: freshly shucked oysters, served with lemon and my Amelia-nette, and paired with local wine by vintner, Chris Hamilton. Guests sip, savor, mingle, and enjoy the serene ride back with a deeper connection to where their food comes from.

What’s your family’s favorite way to enjoy oysters at home?

Unanimously: raw, cold, and dressed with lemon or mignonette. But Will’s grilled oysters are a close second—topped with panko, a bit of Cajun seasoning, garlic butter, and parsley. They’re simple, decadent, and disappear fast.

Where can people find Clear Water oysters or order them directly?

You can find our oysters at several top spots in Port Aransas: Castaways, Stout’s at the Shore, Tortuga’s, and Trout Street. Want them at home? We offer direct delivery—just call or text (361) 416-0915 or visit www.clearwateroysters.com.

     Bill and Amelia Strieber

Clear Water Oyster Gardens may be just two acres of floating cages, but Bill and Amelia’s goals stretch across Port A’s menu—and straight onto your plate. If their answers sparked a craving, you can taste the difference for yourself: look for Clear Water oysters on local raw-bar specials or order a box shipped cold-packed to your door through the farm’s website clearwateroysters.com. Better yet, reserve a seat on the monthly Sip & Shuck cruise aboard the Scarlet Lady, where prosecco, open-water storytelling, and briny shell-on samples deliver the full tide-to-table experience in Port Aransas. However, you choose to slurp them, each shell carries the same promise the Striebers made when they launched Port Aransas’s first oyster farm: outstanding flavor, sustainable practice, and a tighter bond between the Gulf and everyone who loves it!