Reserve Your Clambake Bucket$95 each
You don’t have to live on the East Coast to enjoy a traditional Clambake, perfect for football weather. We’ve pulled all the essentials together—1 lb of large, shell-on shrimp, 4 lbs of mussels, 50 littleneck clams, 6 ears of corn, 19 red potatoes, andouille sausage, carrots, onion, celery, butter, wine, and water—all neatly assembled in a bucket that can safely cook on an open flame, grill, or stove top burner. All that’s left is to get yourself a disposable tablecloth so you can dump the contents and gather around to enjoy!
Please note that you will pay for your Clambake Bucket at the DLM location that you specify below when you pick up your Clambake Bucket. 48 hour notice required
Cooking Instructions: Poke 4 holes in lid with a sharp instrument or nail to vent steam. Place can on hot grill or side burner. Use high heat until water starts to steam from the top. Turn heat down and steam for 12 minutes. Make sure you have steam coming out the vent holes the entire 12 minutes. Remove from heat and check. Clams on top should be opened and shrimp pink.