Halls Brothers Meats - Olmsted Falls, Ohio
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Specials
$16.95 per person
Full Clam Bakes Include:
1 dozen clams * 1/2 chicken
1 Cob Of Corn * 1 Yam
1/4 Cole slaw * Roll and butter
 1 Buttercup * 1 Bowl
No Cherrystone Clams


CLAM STEAMER RENTALS
Holds 30 Complete Bakes
Steamer $ 30.00
Burner w/ rack $ 20.00
Propane Tank $ 10.00
Plus $50.00 Returnable Deposit

DISPOSABLE STEAMER $26.00
Will hold 8 bakes

Clam bowls - $.30 each
Butter cups - $.05 each
16" Cheese Cloth - $.10 each
24" Cheese Cloth - $.15 each
Clam bags:
Use 16" for middle necks - $0.10 each

Mussels
10lb Box  $35.00
2lb Bag's $8.50

Lobster
8 to 9 oz Lobster Tail
$14.50 each
4 to 5 oz Lobster Tail
 $8.00 each

Also available: Clam bags, bowls, butter cups, yams, chicken, chowder and corn
CLAMS
Click the image to the right to view size chart
NOTE: Clams come As Is -- No return, refunds, or exchanges on broken ones!

Washed Clams
(per dozen)
Middle Necks
Top Necks
$8.99
$7.99
Unwashed Clams
(100 count bag)
Top Necks
Unwashed Clams
(200 count bag)
$50.00
Middle Necks
$106.00
We can complete your clambake with:
New York Strip Steak
Call for Prices
Rib Eye Steaks
Call for Prices
King Crab Legs
Call for Prices
Snow Crab Leg Clusters 2lb Box
Call for Prices
Lobster Tails
Call for Prices
Ice
7lb bag $1.49
22lb bag $3.99
 
Prices posted August, 27th 2013.
Subject to change and/or correction.
 
6 Steps to a Great Clambake
  1. Choose a place to set up equipment and start your fire. If a stand is not available, use blocks or bricks.
  2. Properly place items in your steamer. Clams on the bottom. Yams in the middle and the chicken on top. Add water and put the steamer over the fire. General rule-of-thumb is one PINT of water per bake. **To enhance broth flavor, add carrots, celery, onions, butter and seasonings (salt & pepper).
  3. Do not expect any steam for at least the first 45 minutes. Once the bake has begun steaming, wait another 30-40 minutes before removing the cover. The potatoes and chickens should now be cooked. REMOVING THE COVER BEFORE THIS TIME WILL RESULT IN LOSS OF STEAM. The more often the cover is removed, the longer it will take to cook the bake. If too much steam is allowed to escape, the clams will not open. WE  ARE NOT RESPONSIBLE FOR CLAMS THAT DO NOT OPEN.
  4. Remove the chickens and allow them to cool. At this point, add HUSKED corn and cook for another 15 minutes. Everything should now be ready to eat.
  5. While you are cooking the corn, broil or barbecue the chicken to make it hot and crisp - far more enjoyable than a plain steamed chicken. You may now serve the clam broth and baste with corn.
  6. Cooking time varies depending on size of bake, intensity of heat and weather. On windy days the fire should be shielded to keep heat under the steamer. Block the wind with foil, sheet metal, blocks or bricks. For most clambakes, total cooking time should be 1-1/2 to 2 hours.
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