Mission

Nor'Easter Oyster Co is a multi-faceted regenerative aquaculture business. Our mission is to create delicious value-added food products from our own sustainably-raised shellfish, and in partnership with our community of local Maine sea farmers.

Growing oysters is healthy and regenerative to our oceans. Oysters feed on naturally occurring algae, and are packed with essential nutrients, making them a perfect protein source. We want to showcase the versatility of oysters by creating delicious, value-added products that are a testament to the men and women who grow them, and the waters in which they thrive.

Meet the Team


  • Co-Owner

    Sean Corcoran has worked as a commercial oyster farmer for over 8 years. Sean grew up in Easton, Maryland, and started his career on the water at Orchard Point Oyster Company, an oyster farm in the Upper Chesapeake Bay. Sean's experience on the Chesapeake instilled in him a passion for sustainable aquaculture, and an excitement for working in challenging environments. During his time at Orchard Point, Sean worked closely with company owners to realize their dual goals of expanding the farm's acreage, while maintaining production of a premium product. He also gained invaluable knowledge growing oysters for both the half shell and shucked markets, and working closely with seafood distributors on sales of the farm's multiple product lines.

    Since 2021, Sean has served as the farm manager of Johns River Oyster Company in South Bristol, Maine. He has been able to adapt the skills he learned managing a large-volume aquaculture operation in Maryland to Maine's renowned Damariscotta River. Inspired by the oyster product diversity and shucking market in Maryland, and Maine's renowned reputation for pristine waters and premier seafood, Sean sought out to create Nor'Easter Oyster Company. Sean has brought his knowledge of the Mid-Atlantic's shucked and value-added oyster market as well as his invaluable industry connections to Nor'Easter Oyster Company.

  • Co-Owner

    Jacqueline Clarke has over seventeen years of seafood industry experience. When she was just 14 years-old, she got her first job working at a local seafood restaurant. She quickly became enamored with learning all about the world's seafood—including where it came from, how it was prepared, and who was enjoying it. Jacqueline has worked for several seafood companies and distributors in both New England and the Midwest and has experience in the sales, procurement, and value-added spaces. She has worked with over 100 different aquaculture operations and seafood producers both domestically and internationally. Her experiences have allowed her to visualize gaps in Maine's own aquaculture and seafood industries, and opine as to ways to adapt aquaculture farming practices and seafood sales strategies to Maine's existing businesses. Jacqueline has earned certifications in HACCP as well as the SQF certification with the Global Food Safety Initiative. She is also a licensed attorney specializing in business risk management.