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Cleveland Clambake Cooking Instructions

Catanese Classics provides fresh clambake supplies and equipment to help you host an authentic Northeast Ohio clambake. Whether you’re cooking at home, serving a crowd, or preparing for an event, we provide all the supplies you might need. Use the instructions below as a simple, reliable guide for steaming clams, chicken, potatoes, corn, and seafood to get the best flavor and texture.

Equipment Needed

  • Stainless steel steamer and lid, with rack insert (for water level) and stand
  • Propane burner and tank

Traditional Clambake

  • Dozen washed & bagged middleneck clams
  • Clam chowder 
  • Chopped carrots, onion, and celery can be added in clam bag for broth
  • ½ chicken
  • Sweet potatoes
  • Sweet corn (husked)
  • Butter and clam juice can be added to water to enhance flavor
  • Cole slaw
  • Rolls and butter

Clambake Add-Ons

  • King Crab Legs, Live Lobsters, Lobster Tails, Shell-On Shrimp, Mussels, Crawfish

 

Setting Up Your Clambake

  1. Pick an outside location on level ground, avoiding wind

  2. Add water to the bottom of the steamer, level with the rack, and add optional seasoning to create broth. **Food Should Not Be Immersed In Water**

    Pack steamer as follows (from bottom to top):

    • Bottom Level: Clams
    • Second Level: Chicken ½ and Sweet Potato ½
    • Sweet corn (add 30 min prior to serving)
    • Any additional seafood items (approximately 30 min prior to serving)

  3. Place packed steamer on stand with lid closed

  4. Ignite burner which should be centered underneath steamer.

 

Cooking Your Clambake

Allow approximately 1 hour and 15 minutes for clams, chicken, and sweet potatoes to cook, and 1 hour and 45 minutes in total for a complete cooked clambake.

Please note: Cooking time will vary based on the size of the bake, intensity of heat, and weather conditions. On windy and/or extreme cold days the fire should be shielded to keep heat concentrated under steamer, Wind blocks can be created using bricks or sheet pans.

• Once the burner is lit, you should see steam coming out from under the lid within 45 minutes or so after you start cooking. When you see steam, start your timer as the bake will need to cook for an additional 30-45 minutes

***It Is Important To Not Open The Iid At Any Point During This Time***

• Once your timer goes off, and it has been 30-45 min since you first saw steam, your chicken should be finished cooking. If finishing chicken on the grill, now is the time to remove from steamer.

• Once the chicken is removed, add the husked sweet corn and any additional seafood items. You can baste the additions with clam broth, and again before serving. Continue to cook for 30 minutes.

• Total cook time is approximately 1 hour 45 minutes

• Remove the lid, check to make sure additional items are fully cooked, and reduce the heat.

• Your clambake is now ready to serve!

 

At Catanese Classics, we pride ourselves on being your reliable  seafood and culinary partner. If you have questions about clambake steam timing, temperature control, or equipment troubleshooting, our experts are standing by to ensure your bake is flawless.

  • During Business Hours: Reach our main Cleveland office for order support or culinary advice at 216-696-0080.

  • After-Hours & Weekend Support: For immediate technical assistance during your event, contact Matt Swingos at 440-341-6087.