If you haven't recently, try some of the branded ones from around Charleston. They have harvested oysters from the marsh and moved them into contraptions out in open water to let them grow individually and get the mud out. Extremely briny and firm. Capers Blades from Clammer Dave was the first. Now we have Bluffton Wilds, Single Lady's, Charleston Salts and Carolina Cups. All pretty similar, but way different that the typical steamed clusters.
Also, growing up in NW Florida you won't convince me there is anything fatter, juicier and sweeter than those from Apalach. Only eat them in the winter though.