We arrived for the oyster farm tour at 4:30 p.m. on a Friday.I noticed tons of boats in the surrounding bay when we arrived at the farm. Alex Tzelnic The farm began harvesting oysters full-time in the early 2000s, and today, it supplies seafood for high-end restaurants around the country. The property we visited offers a raw bar and tours of the oyster farm.When my wife and I arrived, the outdoor patio was bustling, with patrons enjoying seafood and sipping drinks.I noticed Duxbury Bay, the surrounding body of water, was dotted with floating shellfish-processing shacks and boats.After we checked in for our 5 p.m. tour, a staff member invited us to get drinks at the bar and sit at one of the picnic tables reserved for tours while we waited for other members of our party.We started our tour at the farm's oyster hatchery.The oyster hatchery reminded me of a brewery. Alex Tzelnic At around 5 p.m., our tour guide led our group, which consisted of about a dozen guests, into the hatchery, a warehouse with various rooms for the different oyster growth stages.The giant tanks and industrial feel reminded me of being in a brewery. Our tour guide explained how free-swimming oyster larvae grow from the size of a speck of dust into the version of shellfish we can consume.She also said that throughout the different stages of development, the oysters progress to various locations outside the hatchery until they're ready to transition to the farm out in the bay.Next, we went upstairs, where we observed colorful tubes containing different varieties of algae. I felt like I was in Willy Wonka's chocolate factory (if he was obsessed with algae instead of candy).Next, we boarded the boat to learn about oyster shucking and enjoy the views.We cruised the bay area and enjoyed the beautiful water views. Alex Tzelnic For the second part of our visit, we went to the dock, where we were passed off to a boat captain and a different tour guide.We boarded a boat with two benches along the side of an open hull meaning the top of the boat wasn't covered by a roof and a wooden platform that served as a table.We spent the rest of the tour eating and drinking while shucking oysters.Staff members taught us how to shuck oysters. Alex Tzelnic This part of the tour is BYOB, and we came prepared, uncorking a few celebratory beverages as the sky to the west began to turn orange.As part of our tour, we were also presented with a buffet of fresh oysters to eat as we drank.Our captain and tour guide instructed us on how to shuck the oysters and told stories about farming shellfish as we dined.Cruising in the Duxbury Bay was my favorite part of the tour.We could see floating shellfish-processing stations from our boat. Alex Tzelnic As we shucked and chatted, the boat cruised through "oyster village," where the shellfish-processing shacks houses where everything is sorted, washed, counted, and bagged float atop the water.From the boat, we could see Clark's Island, a land mass in the bay named after John Clark, the first mate of the historic Mayflower. We could also see houses along the shore backlit by the setting sun.After about an hourlong boat ride, we were dropped back off on land.We had a great time, and I'd recommend the tour to any oyster enthusiasts on the East Coast.I think the experience was worth the money. Alex Tzelnic Ultimately, I think our visit to Island Creek Oysters was worth the $320.The hatchery was interesting, but the boat ride was the icing on the cake. It definitely served as a unique setting for eating oysters and drinking with our friends.Overall, it was an idyllic evening filled with tasty seafood and great vibes.