The disadvantage with Outdoor Clambakes is that there are so few companies that operate them for the general public; rather they are mostly done as catering events. I can think of a few that I will list here and there may be more, but I don't know them. Wolfes Neck Farm Freeport Maine
Cabbage Island Boothbay Maine
Kempenaar’s Clambake Club Middletown, RI
To do a good clambake you need a large steel sheet over a hot hardwood fire, lots of seaweed, layers of lobsters , more seaweed, clams, more seaweed, corn, seaweed, chouriço sausage a wet canvas over the whole deal and a supply of
water to keep the canvas wet and make the steam for the food to cook. Putting on one of these bakes is a true art form.
For the uninitiated though it is a real easy way to ruin several hundred dollars worth of good New England seafood and disappoint a large crowd of family and friends. The only proper way I have seen it done is steaming. It is less messy and safer than boiling. It cooks the lobsters more slowly, so the meat is nice and tender. A secret that I have also seen used is
placing an egg in the bake. When the egg is hard-boiled, the lobsters will be cooked through.
If you're a seafood lover and you haven't been to the Coast for an authentic clambake you're missing out. There is a huge plus for all of us and that is the Coast is dotted with local favorites from All Star Restaurants to Classic Roadside Seafood stands serving the best Lobster rolls, Fried whole belly clams and Scallops in the Country. Plus in New England there is nothing better than a cup of Clam Chowdah.
The thought of this now has me droolin' down my shirt! ………Road Trip !