Conference turris::cooks

Hi,

I'm looking into what it would take to have a Clambake catered... and I don't
know where to begin other than trying to find out who does the best clambakes
somewhere between Worcester and the coast of Massachusetts! Does anybody
out there know how to plan clambakes or knows of people that cater
good clambakes? I was thinking about having it on a beach along the Cape 
or Gloucester area, or even a nice park with a lake maybe? This affair 
will be for 40-50 people. 
Ideas and suggestion will be appreciated.

-joanne

    
    
                There is a place in Orleans on the Cape called "Clambakes
    to Go." I have never ordered anything from them, but I here they
    are very good, and that they also have a great business in shipping
    clambakes around the country. They were written up last year in
    Yankee Magazine. 

    I vaguely remember hearing that Woodman's on Cape Ann (Rockport area)
    catered clambakes.  I may be wrong though....
    
    /Sam

    Marlboro Seafoods has a sign up behind their fish counter for someone
    they recommend that caters clambakes.  I like Marlboro Seafoods, but
    I've never tried the clambake caterer - don't know if he is a relative,
    or buys the clams and stuff from them, or what.  I bet if you call them
    up (485-7777, I think) they cna tell you the details, though.
    

    Try the "Century House"
             508-995-3221                  
                                 
    
    
    They are located in the New Bedford, Mass area.
    They always had a reputation for serving the best clambakes
    in that area and used to deliver to Cape Cod.

    In GENERAL:
    
    ask where they get their clams and other seafood from.
    (maine, New Bedford AM, Boston Harbor!!!)
    
    It never hurts to ask.
    
    pds

        
        It maybe a matter of semantics but it is properly called a
        "New England Clambake" because it was copied from the local
        New England Indians.  I believe I have directions in a book
        at home and will check tonight.  One thing I do remember is
        that the rocks used should be hard, smooth, well rounded, and
        as close to the same size as possible, between softball and
        bowling ball size.  Also the rocks can be used only once it
        has something to do with their being supper heated so that the
        second time they do not properly retain the heat.  Be prepared
        for a long day/night of both work and fun.  Mostly work.
    
        There are a few questions to be answered before attempting this
         undertaking.
    
    	1)  Where are you going to have it?
    		a)  Beach or some other kind of public access area?
    		    If so better check on what kind of permits may
    	            be required.
    
    		b)  Your backyard, do you really want to dig up the
    		    lawn and you may still need a permit from the
    		    local Fire Dept. to have an open fire.  Also
    		    where will you find the right type of rocks
    		    and very wet (salt water) seaweed?
                                                          
    	        c)  Do you have access to a LARGE heavy oil free
    		    canvas tarp?   Originally old sails were used.
    
    

    There is a caterer in Lawrence who has done outside type jobs
    (Pigroasts, clambakes,etc)  
             MIKES FAMILY CATERING  508/687-3622
    

    
    
    
    Flip through an issue of BOSTON Magazine. 
    In the restaurant advertising section, you 
    will find listing for firms that do clambakes.
    
    DM

    Sad to say I couldn't find the instructions.  I will attempt to wing
    and let you decide.
    
    1)  Dig a pit approx. 1 1/2 - 2 feet deep x 4 feet wide
        x 6 - 7 feet long.
    
    2)  Smooth out the bottom and cover with evenly sized stones
        these should be smooth round 6 - 10 inches in dia.)
    
    3)  Get a good fire going and then be sure to totally fill the pit
        to overflowing with more firewood.  Allow this to burn down
        completely.  DO NOT SKIMP on the firewood!
    
    4)  Gather the seaweed, the more the better, keep this clean and
        wet.  Do not use any dried up seaweed.
    
    5)  When the fire has burned down clean out as many ashes as
        possible.  Very hot work don't fall in.
    
    6)  Spread a good layer (8 - 10 in.) of wet seaweed over the stones.
    
    7)  Lay down a layer of split chickens (1 1/2 - 2 1/2 lb.).
    
    8)	Add enough seaweed to evenly cover (2 - 3 in.).
    
    9)  Place desilked ears of corn still in their husks and baking
        potatoes on the seaweed.
    
    10) Same as step 8.
    
    11) Put on the CLAMS & LOBSTERS.
    
    12) Same as step 8 & 10.
    
    13) Place a potatoe on the top center.  This is your cooking guide.
        When this potatoe is properly cooked then the rest of the food
        should be done.  Getting at this to check is not the easiest
        thing too do.
    
    14) Cover with the tarp.  Be sure there is a good apron of tarp
        (1 1/2 - 2 ft.) around the edges.  Cover the edges with sand
        this seals in the steam.   Place stones around the perimeter
        to hold down.
    
    15) NOW IS THE TIME TO OPEN THE BEER.
    
    16) When the top potatoe is done then pig out.
    
    
    NOTE: To make access to the top potatoe easier you may want to cut
          a slit in the tarp and the keep this covered with a wet towel.
    

    last year I tried the clambakes to go in Orleans and it was excellent.
    They are packed in a large tin container. I got one for two people and
    it had just enough food. It consisted of two lobsters, corn,
    potato,clams,mussels,sausage, a piece of seasoned cod wrapped in paper
    and finally seaweed. All you have to do is add a can of beer, wine or
    water. They cook right in the container they come in. I would highly
    reccommend it. Although the are high priced. I forget what we paid but
    that did stick in my mind.
    
                           Mike

    I just received information on "Clambakes To Go" from VISA.
    
    "Clambakes To Go"
    
    	- THE FRESHEST INGREDIENTS
    
    	  Each person feasts on a 1on a 1-1/4 lb. lobster, 3/4 lb. of
    "steamers", a generous handful of mussels, 3 oz. codfish filet (lightly
    seasoned with herbs), complemented with fresh corn on the cob, 2-3 Red
    Bliss new potatoes, a large chunk of onion and topped off with a link
    of sweet sausage.
    
    	- READY TO COOK
    
    	  No pans, no fuss.  Your clambake (1-10 servings) comes layered in
    freshly washed seaweed, ready to steam in its own reusable pot.  Cook
    indoors on your stove, or outdoors on the charcoal grill.  Just add
    water, beer, or wine.  After 30 minutes of carefree cooking you have a
    ready-to-serve New England Clambake!
    
    	- EASY ENTERTAINING
    
    	  CLAMBAKES TO GO feed one to a hundred.  A gourmet treat for
    dinner parties and family get-togethers, office functions and club
    meetings.  Holiday gifts for transplanted New Englanders and all
    seafood lovers.  Corporate gifts for preferred clients, incentives and
    premiums for customers or the sales force. OR a special treat for
    yourself.
    
                CLAMBAKES AND LOBSTERS ARE AVAILABLE YEAR-ROUND
                     AIR EXPRESSED OVERNIGHT TO YOUR DOOR
    
    On 48-hours notice, a fresh LIVE clambake of lobster dinner will arrive
    at your doorstep - anywhere in the continental United States, 
    Overnight express delivery is GUARANTEED.  Mail order clambakes are
    available any Tuesday through Saturday, and must be eaten the day they
    arrive.
    
    For Information and Orders Call Toll Free
    
    	1-800-423-4038
    
    The Clambake Company, INC.
    P.O. Box 1677, 5 Giddiah Hill Road
    Orleans, Cape Cod, Mass.  02653
    
    Rave Reviews are found in:
    				New England Monthly Magazine
    				New York Times
    				Neiman Marcus
    				Boston Globe
    				Putman Mutual Funds
    
    Moe
    

    This sounded soooo good I called for prices ---
        $75.00 for one, then add $35.00 for each additional person.
    

    Like I thought it wasn't cheap...The first time I got one a few years
    back when they were first opening it was $18.00/person. Last year it 
    was in that general area as mentioned in the last note. There is also a
    fish market in North Kingstown Rhode Island that makes them up also and
    I think they are a lot cheaper.
    
                                 Mike
    

    In the July/August issue of COOK'S magazine there is a step-by-step
    guide to pit-steaming seafood. They have also developed a method for
    re-creating a clambake in a covered grill-- seaweed and all.
                                               

    Does anyone know where in Southern NH (Nashua/Manchester areas) I might
    be able to buy "Rock Weed" - at least that's what I think it's called.
    It's the stringy seaweed with bubbles in it that is used in Clambakes.  
    I saw a PBS program on New England Clambakes and they showed how to 
    prepare a clambake using 4 different techniques (the traditional on the 
    beach, in a pot on the stove, on the grill and even in the microwave).  
    All of them require the seaweed ingredient.  I'd like to try it on the
    grill before the fresh corn is gone and the summer's over.
    
    Any suggestions?
    

     You might try calling a fish market like the one in Milford, if you
    want to _buy_ it. But as this is not Kansas and the ocean is barely an
    hour's drive, I can't imagine not going and getting it yourself. Two
    weeks ago, Seabrook beach was absolutely littered with the stuff, fresh
    from the tide. It would have taken you all of 30 seconds to gather
    enough for any clambake.
    
     The Doctah

    You might want to gather enough to freeze!  ;*)   Wonder how it
    defrosts????   

    A call to your local fish market might clue you in as to spending
    the time and money on gas and wear and tear on your auto vs a few
    bucks for a bag of the stuff we didn't like to swim amongst as
    kids at the beach.

    justme....jacqui