This is the original clambake, as it was when it was first conceived. The only difference is that we use cooking vessels to prepare the food in, and not open fires to heat rocks. Otherwise, the flavor and aroma are pretty much the same.

We keep live lobsters on the premises to assure that we have an ample supply of these delicious crustaceans. We only use those meats, fish and vegetables that are conducive to cooking in this manner.

We encourage you to view the cooking process as the bake is being prepared and cooked—and especially when the cooking canvas is removed—to see the brilliant red of the cooked lobster!

There are three courses to this clambake. The first course is the clams, or, steamers, as they are sometimes called. We supply a bucket of these clams for each customer, along with all the hot drawn butter that is needed. The next course is the vegetables, meats, and fillet of fish—and, again, more drawn butter. The final course is the Maine lobster itself. It's your choice to bring it home, or eat it there—as is true of the other two courses, as well.

Bibs will be provided, as well as shell crackers and eating utensils—and, of course, more hot drawn butter! Should you need help opening the lobster, our staff will gladly assist you.