In the traditional New England sense of the word, a clambake involves digging a hole in the sand, starting a fire in the hole, letting the wood burn down to hot charcoal, covering the coals with stones and seaweed, then adding lobsters, clams, mussels, corn and, lastly, potatoes. You cover the whole thing with a heavy tarp, turning it into a salty steam bath.
Fortunately, those without access to sand or sea have a few options to shorten the process.
In my own family, at the conclusion of our annual Shore vacation, we simply pot a huge pot on the stove and poured in a few inches of highly salted water.
PHOTOS: Top, canned clambake from The Lobster House. Below, a bagged clambake to go from the Gourmet Deli.
Then we added the prized crustaceans, fresh corn and a topping of small potatoes. Everything was ready to eat, and not overcooked, when the spuds were fork tender. Covering the picnic table with newspaper helped sop up the inevitable shellfish juices and melted butter mess.
It was during a trip to Cape Cod 25 years ago that I first discovered the genius of Clambakes to Go.
You bought a huge can with a little hole in the top. Inside were all the solid ingredients, including chicken and sausage.
You put the can on the stove, poured water, wine or beer in the hole and turned the burner to high. When the steam began to release, the mingled aromas were intoxicating.
That dinner became legendary.
The chowder made the next day from the leftover broth and bits of meat, fish and vegetables has been inducted into my family’s culinary hall-of-fame.
The Lobster House, located on Fisherman’s Wharf at Cape May Harbor, offers a similar canned meal that can be shipped anywhere in the U.S. Containing 2 lobsters, 18 clams, 18 mussels and 18 shrimp, for $39.95 plus shipping, the taste of the Shore arrives at your door overnight.
In West Creek, the Gourmet Deli will deliver clambakes ($29.95-$32.95 per person, 10 person minimum) anywhere in Ocean County. Their version involves little mesh bags filled with seasoned lobster, clams, mussels, corn and red potatoes that can be dropped into the hot liquid and plucked directly from pot to plate. For larger parties, Gourmet Deli will rent you a propane burner on a stand that allows you to cook nearly anywhere.
If you are looking for true authenticity, you can go straight to the source. The Lobster Guy, in Narragansett, Rhode Island, boasts, “If you want your lobsters any fresher, you’ll need your own boat.” His canned clambakes for two include sausage and flounder and can be ordered for $130, shipping included.
The easiest method is to hire a team of experts to create a clambake for you and–yes!–clean up afterwards.
Shore Catering in Brick specializes in such clambake parties.
Clambakes by Jim, serving the tri-state area, will create an above-ground, rockweed-based steaming station in your yard that can serve 40 to 1000 people.
thelobsterhouse.com 609-884-8296
gourmetdeli.rjdcreation.com 609-978-7338
thelobsterguy.com 866-788-0004
shorecatering.com 732-920-3040
clambakesbyjim.com 212-865-8976
SUZANNE ZIMMER LOWERY is a food writer, pastry chef and culinary instructor at a number of New Jersey cooking schools. Find out more about her at suzannelowery.com.