Bakemasters and Clambake Caterers for over 25 years
WE ALSO DO BARBECUES AND PIG ROASTS
We do clambakes the old fashioned way with heated rocks and seaweed. First, we heat a 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 harvested from the shores of the Cape. Fresh lobsters, clams, sausages, corn and potatoes are placed in wooden boxes in the seaweed bed, and everything is covered with a canvas tarp. 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. THIS IS NOT A CLAM BOILand we NEVER serve a lobster with the rubber bands still on the claws!! IDEAL FOR REHEARSAL DINNERS AND CASUAL WEDDINGS.
What makes our clambakes authentic?
In addition to the old fashioned rock and wood clambake (which continues to be our trademark), we have adapted a method of cooking to include a pan type clambake that involves the use of an above-ground clambake pit. The food is still cooked in wooden boxes on a bed of seaweed to maintain the original clambake flavor. This portable system allows us to cook almost anywhere!
AS SEEN ON THE FOOD NETWORK
WE ARE BOOKING EVENTS FOR 2013---MAKE SURE YOU GET THE DATE YOU WANT!!!!
Thanks to you and your team for serving an amazing clambake at our wedding on May 19, 2012 in Woods Hole. Your personal touches made our day so memorable. Thanks again for sharing your talents and history (of the authentic clambake) with us.