What makes our clambakes authentic? OLD FASHIONED We do clambakes the old fashioned way with heated rocks and seaweed. First, we heat a CLAMBAKES layer of rocks under a pile of burning wood. After three or four hours, when the rocks are hot enough, we put on a layer of seaweed “The Authentic harvested from the shores of the cape. Fresh Clambake Company” lobsters, clams, sausages and potatoes are placed in wooden boxes in the seaweed bed, Old fashioned rock and wood flavor in the and everything is covered with a canvas tarp. tradition of old-time Cape Cod clambakes After steaming for about three-quarters of an hour, the result is a smoky, briny flavor that is the signature of a traditional Cape Cod clambake. As seen on the Food Network! We have served thousands of customers, Bakemasters and clambake and our clambakes are ideal for summer caterers for over 25 years company outings, casual weddings and rehearsal dinners. Contact Bob Starck for more information 508-775-1089 •
[email protected] CAPE COD • PLYMOUTH • KINGSTON • DUXBURY AND ALL OF EASTERN MASSACHUSETTS www.oldfashionedclambakes.com Old Fashioned Clambakes 504 South Main Street References always available on request. 02632 Centerville, MA In the beginning, we prepared clambakes using rock and wood as was the custom for CLAMBAKE MENU centuries. Today, we have adapted our method APPETIZERS of preparation to include a traditional pan-type New England clam chowder (price per person) clambake, which retains the quality of classic Steamed clams Raw bar (shrimp, oysters and old fashioned clambakes. 1¼ to 1½ lb.