Clambakes are on the menu at fine and casual dining restaurants throughout Greater Cleveland.
Clambakes vary among restaurants. Most are using middleneck clams. CLEVELAND, Ohio – If home clambakes are too much trouble, consider area restaurants. Many add clambakes to menus from mid-September through the end of October. They’ll do the cooking and cleanup.
“All types of restaurants are getting into clam bakes,” says Drew Breece, fresh seafood buyer at Catanese Classics. “From the patio of a bar and grill serving cheap domestic pitchers to the high-vaulted ceilings of Marble Room, we are seeing clambakes expand on a restaurant level.” “The whole idea of a clambake is getting people you love together to eat, drink, and laugh with no cares of being judged for eating with your hands or stuffing a napkin in your collar to catch the butter running off your chin,” he says.“The middlenecks are most chosen for the reason that they have a nice size and have the most tender and sweet meats,” he explains. “Top necks are a close second but sometimes are a little large for my taste.
While not endangered, clambakes are being replaced by low-country boils for some, says Breece. These add shrimp, sausage, and Cajun seasonings, “Some people are elevating the bakes to Michelin star levels by adding massive king crab legs and premium shrimp or even whole live blue crabs,” he notes. Others stick with chicken, steaks and ribs.Middleneck clams are the most often chosen for clambakes. 1056 Old River Road, Cleveland, 574-9999 – Alley Cat, on the East Bank of the Flats, is throwing a festive clambake from noon to 5 p.m., Sept. 16.
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