Standard New England Lobster Clambake
Here is some great information on New England Lobster Clambakes
The Narragansett and Niantic Native American nations were the inventors of the New England clambake. When preparing seafood that was going to be eaten immediately, the native people dug a pit that they lined with stones. A fire was built on top of the stones. When the fire had burned down to cinders and ashes, a thick layer of damp seaweed was placed on top of the now red-hot stones. Alternating layers of clams, potatoes, lobsters, and corn in husks were put into the pits, with each layer separated by seaweed. Sometimes oysters, mussels, bluefish, and mackerel were also included. The pits were then covered with a wet animal hide and weighted with stones. The seafood was left to steam for approximately forty-five minutes.
Now that we are in the "modern age" it isn't really practical to dig a hole in the ground or heat up stones. This is a great thing to do for special occasions but it is far easier to order up a clambake, have it delivered, and then cook it on the stove!
Probably the best thing about new england style lobster clambakes is you can do whatever you want to them, throw in vegetables, spices, even sausage. There really isn't any rule of thumb when putting in your seafood either. If you want shrimp, little necks, or steamers you can throw them all in there. Of course putting the lobster in there is a requirement!
- Live hard shell lobster at size of your choice
- Little neck clams from Cape Cod
- Tub of either Clam Chowder or Lobster Bisque
- Steel Claw Crackers, Bibs, Wetnaps, Cooking Instructions, Cloth Napkin, and a Personalized Handwritten Gift Card
Vegetables are added for display purposes only.
Pots are available for order.
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Design by Austin Oliver.