The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England, and at fundraisers and political events. Some restaurants and caterers offer clambake-style food.
The clambake as it is now known does not go back to the colonial period. Consciously based on indigenous foods, it was developed in the United States after the American Revolution as a part of a created mythology as an "icon of its unique cultural identity".
The clambake "exploded" in popularity after the American Civil War. Rhode Island businessmen operated many clambake pavilions, and the first published clambake recipe credited that state as the origin. The practice spread throughout New England and on to other parts of the country.
After the Civil War, railroads began carrying fresh Atlantic seafood on ice from New York through Pennsylvania, Ohio and on to Chicago. This was the beginning of the popularity of the clambake in the Cleveland area. The Cleveland Plain Dealer published an article on October 15, 1866, called "Great Clam Bake at Camp Gilbert: A 'Running Account' Of It". The writer expressed the "firm opinion that clam bakes were glorious institutions."
In 1950, the Maine Department of Sea and Shore Fisheries published a 12-page booklet titled "How to Prepare a Maine Clambake with Lobsters and All the Fixin's".The 1975 edition of Joy of Cooking, the perennial best-selling cookbook first published in 1931, describes two versions of a clambake. The big version is cooked in a sandpit, and the small version is cooked in a large pot on a stove or a grill.
Many locales outlaw building fires on beaches, and those that do often require permits. In order to accommodate the dish in homes or backyards, this dish is often prepared in a large pot in much smaller quantities. This is known as a New England clam boil. Some caterers specialize in clambakes on the beach.
Clambakes are also popular in Greater Cleveland, despite that region's not being near the Atlantic Ocean. A typical clambake there includes a dozen clams with half a chicken, sweet potatoes, corn, and other side dishes. Seaweed is not used and the clams, chicken, and sweet potatoes are all steamed together in a large pot. John D. Rockefeller started the tradition in Ohio.
The 1945 Rodgers and Hammerstein Broadway musical Carousel featured a song called "A Real Nice Clambake". The song was also in the 1956 film version. Hammerstein spent a lot of time researching in order to write the lyrics for the song. He consulted over 20 books and spoke to chefs, dialect experts and historians. The book that influenced him most was Mainstays of Maine by Pulitzer Prize winning poet Robert P. T. Coffin. The book included a full chapter about a clambake on a Maine island, with great culinary detail. Many of these details were incorporated into Hammerstein's lyrics, including describing lapping up chowder "with a clamshell,tied onto a bayberry stick."
The delicious clambake menu includes Chatham oysters, shrimp cocktail, littleneck clams, tuna tartare, clam chowder, Chatham steamers and mussels, marinated steak tips, lobsters, fresh vegetables from the Chatham Bars Inn Farm and much more. Please click below for the full menu.
Clambake Connection is at your service!! Let us help you find the perfect menu! Impress your guests with our delicious mouth watering New England clambakes, to our melt in your mouth American barbecues or our fall off the bone roasted pigs. Clambake Connection has served over tens of thousands of customers since 1980. Over 40 years in business and this all because of our Amazing customers over the years!!!!
Clambakes, Etc. offers two styles of clambakes. Both star New England lobsters, clams and mussels, our famous chowder, and lots more. Both are a big time fun. We can put on a pot style clambake anywhere. For a pit style bake, we build a firepit, rocks, seaweed, and all.
Clambakes, Etc. is the catering division of Osterville Fish, proud purveyors of top quality fresh seafood on Cape Cod. We cater clambakes on the Cape, in Boston, plus the citys Metro West, North Shore, South Shore, even inland, and throughout Rhode island. Great seafood, great service, clambakes done right. HACCP certfied and fully insured.
Graduating from high school or college is a major milestone in one's life. It's a momentous occasion that deserves to be celebrated with family and friends. What better way to celebrate than with a delicious clambake catered by Burnham's Catering?...... Read More
Hosting a corporate clambake or BBQ event in Massachusetts can be a great way to bring your team together and boost morale. But to ensure that your event is a success, it's important to choose the right caterer. That's where...... Read More
Answer: The South Coast Clambake Music Festival features bands across the country. A few of the bands that have been announced are Shaymus Hanlin Quartet, Alpha Rhythm Kings, Dave Bennett, Gino & the Lone Gunmen, and The Throttles. For more information, visit clambakemusic.com. Festival organizers have not made a formal announcement, but the list of bands is coming soon! Visit clambakemusic.com for details.
Make a layer of your selection and cover with more seaweed, then with a piece of canvas. Weight the canvas down with large rocks. A clambake should steam for 45 minutes to 2 hours, depending on the amount you are serving. If you add chickens to your clambake, I think it is wise to broil them lightly before wrapping in foil.
Hotel reservations for the clambake should be made early as this weekend is also the Put-in-Bay New Years Weekend which is always a sell out. You may book your hotel or home rentals by calling the central reservation center at 888-742-7829. Put-in-Bay Golf Cart Rentals may be made here:
When the next morning comes, they gather quahog clams from the bottom of the bay and sickissuog clams from the shore when the tide is low. Then, from the shallow water, they gather great loads of a seaweed called rockweed. The rockweed is covered with chambers filled with gas, and the body of the plant contains a great deal of salt water. When the fire for the clambake has burned down to ashes and the Rock People are glowing with heat, that rockweed is piled on top of the stones. Steam begins to rise as the salt water in the plants boils, and the clams, along with lobsters and corn, are piled onto the rockweed and then covered with more armfuls of seaweed. The Appanaug is part of the great Medicine Circle of life, one of the gifts of the Great Spirit. So, as the food cooks, the people say prayers of thanksgiving to remember all the gifts they have been given. It is the way it was done long ago and it is still done that way today. 041b061a72