Clambakes

The Art of “Building A Bake”

Every clambake starts with a cradle of wood and a fire which heats rocks, or in Francis Farm’s case, the ingots, to a very high temperature.  They provide the heat to cook the food and must reach 1200 degrees.  The base of the ingots are covered with a kind of seaweed called rockweed.  Racks of food are placed among the rockweed and covered with heavy canvas. The food has to be cooked when the canvas is pulled off because all the heat dissipates. There is no second chance. “Putting on a bake is an art,” says Mr. Foley.  “People think that anyone can do it but it takes years of experience.”  Timing is everything or you risk losing the bake in its entirety. “We haven’t lost one yet.”


Preparing and Serving the Clambake video.

Traditional New England Clam Bake*

Clams w/ drawn butter

Fish, Onion, Sausage, White and Sweet Potato

Corn on the Cob (In Season)

Brown Bread

Watermelon (In Season)

Lemonade

 

Clam Boil*

Clams w/ drawn butter and broth

Sausage, Chourico, Hot Dog, Onion, White and Sweet Potato

Corn on the Cob (In Season)

Brown Bread

Watermelon (In Season)

Lemonade

 Add Lobster to any bake or boil.………………………  Market Price

Add Clam Cakes and Chowder to any bake or boil

Add BBQ’d Chicken to any bake or boil

 *Minimum number of guests required for bake or boil- please call for more details.

** Substitute Entrees available upon request.