Black sea bass is a great local option. It is a mildly flavored and tender fish. The flesh is pure white and holds together nicely when cooked and it works very well for whole fish presentations.
Whole, round.

Hard clams, or quahogs, are a common nearshore species of clam that is often sold by names reflecting their size such as littleneck, topneck, cherrystone, and chowder. Other names include countnecks, middlenecks, and round clams. Hard often clams are sold live in bags because they are able to tightly close their shell and live off the retained moisture for quite some time after harvest. Hard clams are mildly flavored and often salty.

Soft shell clams get their name from their thin and brittle shell. They are also called steamer clams, Ipswich clams, belly clams, or longneck clams. Unlike hard clams, their shell doesn't close completely, giving them a shorter shelf life. Soft shell clams are more tender than other clams and are sweet and a bit salty. They can be gritty and may need to be purged. The dark membrane should be removed from the siphon before eating.
10 pound styro box.

Harvested along the entire east coast of the US and Canada, eastern oysters take on the flavors of the waters around them, thus oysters are often named by their origin. Salinity is the biggest factor, but temperature can affect their size and texture as well. Eastern oysters tend to be salty and meaty.
These oysters are raised in the mouth of the Choptank River, near Cambridge, Maryland. Very clean and always nice and plump. These are local favorites. Creamy mild brine.

Harvested along the entire east coast of the US and Canada, eastern oysters take on the flavors of the waters around them, thus oysters are often named by their origin. Salinity is the biggest factor, but temperature can affect their size and texture as well. Eastern oysters tend to be salty and meaty.
These oysters are harvested from the Rappahannock River where it meets the Chesapeake Bay.