$15.95 per person
Full Clam Bakes Include:
1 dozen clams * 1/2 chicken
1 ear of corn * 1 sweet potato
Cole slaw * Roll and butter
1 clam bowl * 1 butter bowl
*Silverware
Extra Clams $5.99/Dozen
CLAM STEAMER RENTALS
Holds 30 Complete Bakes
| Steamer |
$ 30.00 |
| Burner w/ rack |
$ 20.00 |
| Propane Tank |
$ 10.00 |
Plus $50.00 Returnable Deposit
Clam bowls $.25 each
Clam bags $.10 each:
Use 18" for middle necks
Use 24" for top neck & cherrystone
Mussels
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| 2# Bag |
$7.95 |
| 10# Box |
$31.95 |
Lobster
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8 oz Lobster Tail |
$14.95 each |
5 oz Lobster Tail |
$8.95 each |
Live Lobster 1# |
$11.95 each |
Live Lobster 1 1/4# |
$12.95 each |
Live Lobster 1 1/2# |
$13.95 each |
Live Lobster 2# |
$14.95 each |
Crab
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| Large King Crab Legs |
$21.95 / lb. |
| Medium King Crab Legs |
$16.95 / lb. |
| Snow Crab Leg Cluster |
$17.95 /
2# box |
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Also available: Clam bags, bowls, butter cups, yams, chicken, chowder and corn
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CLAMS
Click the image to the right to view size chart |
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NOTE: Clams come As Is -- No return, refunds, or exchanges on broken ones!
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Washed Clams
(per dozen)
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Little Necks |
$5.99 |
Middle Necks |
$5.99 |
Top Necks |
$5.99 |
Cherry Stones |
$5.99 |
Unwashed Clams
(100 count bag)
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Little Necks |
$40.00 |
Middle Necks |
$40.00 |
Top Necks |
$40.00 |
Cherry Stones |
$40.00 |
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New York Strip Steak |
$9.99 / lb |
Filet Mignon |
$14.95 / lb |
Rib Eye Steak |
$10.99 / lb |
Sweet Corn |
$6.00/dozen |
Yams |
$.79 / lb. |
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Prices posted February 22, 2010.
Subject to change and/or correction.
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6 Steps to a Great Clambake
- Choose a place to set up equipment and start your fire. If a stand is not available, use blocks or bricks.
- 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).
- 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.
- 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.
- 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.
- 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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**Prices were posted as of September, 2008 and
are subject to change. |
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