FDA Recalls Raw Oysters and Clams Due to Norovirus Contamination

The recalled products were harvested in Washington state between February 13 and March 3.

Published on Mar. 10, 2026

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The Food and Drug Administration has announced a recall for raw oysters and clams due to potential norovirus contamination. The affected products were harvested by the Lummi Indian Business Council and Drayton Harbor Oyster Company in Washington state between February 13 and March 3. The recall covers distribution to restaurants and food retailers in several states, including Arizona, California, Florida, Georgia, Illinois, Nevada, New York, Oregon, and Washington.

Why it matters

Norovirus is a highly contagious virus that can cause severe gastrointestinal illness. Consuming contaminated shellfish can lead to outbreaks, especially in vulnerable populations. This recall aims to prevent the spread of illness and protect public health.

The details

The FDA issued the recall after being notified by the Washington State Department of Health. Restaurants and retailers are urged to dispose of any affected products, while consumers who have purchased the recalled clams or oysters and are experiencing symptoms like diarrhea, vomiting, or fever should contact their healthcare provider.

  • The affected products were harvested between February 13 and March 3, 2026.
  • The Washington State Department of Health notified the FDA of the recall on Wednesday.

The players

Lummi Indian Business Council

The tribal organization that harvested the recalled Manila clams.

Drayton Harbor Oyster Company

The company that harvested the recalled raw oysters.

Washington State Department of Health

The state agency that notified the FDA of the recall.

Food and Drug Administration (FDA)

The federal agency that issued the recall for the potentially contaminated shellfish.

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What’s next

The FDA is awaiting further information on the distribution of the recalled clams and oysters and will continue to monitor the investigation.

The takeaway

This recall highlights the importance of food safety and the potential risks associated with consuming raw or undercooked shellfish. Consumers should be vigilant about the source and handling of their seafood to prevent the spread of foodborne illnesses like norovirus.