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"We did our first clambake for 75 guests at Sam's the day after your unit arrived and had no previous experience with it.  The large clambake cooker (A200) is fantastic and it worked so well that I'm ordering a small unit (A100) for smaller groups. The user friendliness of these units is amazing and everything worked just as easily and effectively as you said it would."

Paul -  Sam's Chowder House - Half Moon Bay, CA
'07


Clambake Cooking

Lobster ClambakeThis is exciting, and you can do it!

We have taken the essential elements of the original clambake procedure, retained everything contributing to the special natural flavoring that the American Indians loved, and streamlined the whole process.  Backyard Bakes will save you hours of work, give you an authentic New England Clambake, and enable you to relax and enjoy your event.

If you are going to call your party a clambake, our philosophy has always been that you need to do it the right way.  To be authentic, your bake should involve steam cooking all the food together, simultaneously, over seaweed.  Much more than nostalgia or tradition, a real clambake will give you delicious results unlike any other procedure.

Clambake Cooking
LobsterThe source of heat in our food steamer is natural hardwood charcoal.  The initial source of moisture comes from a special variety of North Atlantic seaweed, normally called rockweed, and is typically available from your lobster supplier.  Our system usually gives you a cooking time of about 50 minutes.

Our menu recommendations always include lobster, steamed clams (steamers) and/or mussels, and corn on the cob.  Delicious additional options are potato and onion.  A good clam or seafood chowder is traditional (and almost essential!) and cole slaw (or other salad) always compliments the meal.  Combining these traditional clambake ingredients will always result in a recipe for success!

All the equipment you need is here, and we’ll show you how easy it can be.  Check our testimonials!  

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Our clambake menu will provide you with a recipe for the perfect New England clambake.
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