Starting around Labor Day and lasting often into November, Classic Seafoods serves up millions of pounds of clams to eager northeast Ohioans ready to fire up the steamers for clambake season. Nowhere else in the country are clambakes more ubiquitous then this region that was once part of Connecticut’s Western Reserve frontier.
Clambakes are great any time of the year, from graduation parties, backyard BBQs, family reunions, weddings, or just for the heck of it—any time is a great time for a clambake!
And Classic Seafoods make clambakes incredibly simple. We provide everything you need—all you have to do is tell us how many bakes you want: 1 bake=1 person.
Each bake includes:
- One dozen cold water Middleneck clams
- 1 ¼ lb half chicken
- Ear of sweet corn
- Sweet potato
- Roll and butter
- Extra butter
- Cole slaw
- Sectioned Chinet® plate
- Clam bowl
- Hot drink cup
- Butter cup
- Heavy duty utensils
- Paper napkin
Clam bakes are perhaps one of the easiest parties to have in the fact that all the cooking is done all together. However, there are a few tips that can increase the ease and greatness of your clam bake:
Chicken: Normally the chicken will cook faster than the large sweet potato and if you leave the chicken in until the potato is done, the chicken may overcook. To avoid this and enjoy a flawless clambake, remove the chickens once they are cooked (test by piercing with a fork) then broil or barbeque for a crispy and flavorful bird.
Live Lobsters: Live lobsters can be cooked in the clambake steamer or in a separate pot. To cook live lobsters in the steamer, place them directly in the steamer on top of the other contents and cook for approximately 15-18 minutes.
Lobster Tails: Place directly on steamer contents and cook for about 40 minutes if tails are frozen or about 30 minutes for thawed tails. To broil your tails: Using kitchen shears, cut the lobster shell along the top to the tail. Pry the shell open and lift the meat out, leaving it attached at the end of the tail, and then lay the meat on top of the shell. Make a shallow incision down the length of the tail meat. Brush with melted butter and broil lobster 5 to 8 minutes until lightly golden.
King Crab Legs: Place crab legs on top of a piece of aluminum foil and lay directly on steamer contents. Cook for approximately 20 minutes if crab is frozen or about 10 minutes for thawed crab.
And if that wasn’t enough, we provide FREE STEAMER RENTALS with bakes of just 10 or more. In addition, Classic Seafood also has burners and propane rental available.
CUSTOMIZE YOUR BAKE
We offer many other items to go along with your clam bake to help make yours unique and memorable!
- 10 oz. center cut choice strip steak
- King crab legs (2 pieces)
- 5 oz. lobster tail (1 piece)
- 1 ¼ lb. live Maine lobster (1 piece)
But that’s not all! We also offer many other items such as mussels and our specialty “boil in the bag” chowders to make your clambake stand out from all the rest!
- Be sure steamer is level when cooking to avoid scorching.
- Confine fire underneath steamer only.
- Never let flames or hot coals touch the sides of cooking the equipment—this burns and damages the equipment; it also causes broth to evaporate leading to a burned bake.
- All equipment is to be returned within 24 hours after it has been used.
- Extra rental will be charged for further delay.