Dining and Cooking
New England HUGE CLAMBAKE!! 298 Lobsters, Clams, Corn on Cabbage Island!!
In American Recipes

New England HUGE CLAMBAKE!! 298 Lobsters, Clams, Corn on Cabbage Island!!



🦞 Ultimate Lobster Roll Tour of Maine: https://youtu.be/xhiuxMPJ-8U
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🥬 Cabbage Island Clambakes: https://www.cabbageislandclambake.com/

MAINE, USA: One of the experiences I was most looking forward to in Maine, was a New England clambake. It’s a method of cooking where a variety of seafood, plus potatoes and corn, are steamed and baked, sometimes underground, topped with local seaweed, over fire. When I was Cabbage Island Clambakes, I knew it was going to be epic!

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The journey begins from Booth Bay, a beautiful coastal town in Maine. We set off for Cabbage Island, with about an hour boat ride and tour of the harbor. When we arrived to Cabbage Island, I was excited and ready to see the clambake and eat. One of the great things about this clambake is that it attracts so many people, and therefore they cook such a huge quantity of food at one time – making it it even more of a delicious and visual experience.

They had two full trays of lobster, 298 lobsters for lunch! Plus an entire tray of corn, potatoes, onions, and eggs. There’s a very interesting story where they used to use the eggs as a timer, when the egg would cook and crack, then the clambake and all the seafood would be ready. I’m happy that even though they don’t need the egg timer anymore, they have maintained the tradition.

The clambake was incredible, I loved how all the ingredients steamed, baked, and roasted all at the same time. The lobster was probably the best I had in all of Maine. It was perfectly cooked, and some of the sweetest and juiciest lobster I’ve had. That clambake technique is without a doubt one of the best ways to preserve the taste of the fresh Maine lobsters. The clams – or I think in this case they were steamers, were also delicious. The sweet corn was among the best I’ve ever had, and the potato and eggs were great as well.

Finally to finish you meal at Cabbage Island Clambake, you get their famous blueberry cake, which is famous for a reason – one of the best of the best blueberry cakes ever.

And that completes the Cabbage Island Clambake experience. Highly recommended when you’re in Maine, and I think it’s one of the greatest USA, American food experiences you can have.

Make reservations here: https://www.cabbageislandclambake.com/
Price – It was $72.50 per person

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20 Comments

  2. Jeannie Brooks

    I’m from New England and I’ve never heard of anything so cheap for a feast like this! This was 2 yrs ago, but small 1.25# lobsters were $40 then, now they are $60-$65 each. A 2# lobster was up to $65 a few years ago, now you can’t even get one, at least ordinary people can’t. I’m sure the very wealthy can get them but probably pay twice that now.
    It seems that we’ve overfished our lobsters and shipped them all over the world , like Japan, or European countries where only the wealthy can buy them in expensive restaurants. Growing up, we had lobster along the coast in Maine and all along the coastal highways in “lobster shacks” along with all kinds of shellfish like clams, mussels, shrimp, deep fried fish and juicy clams w/the bellies…

    I don’t know who these people who are assembled here are, but this isn’t something easy to find or afford….I never heard of anything like this in my life.

  3. Jeannie Brooks

    The clams w/ the necks you have to peel off are called little necks. Yo7 have to dip them in the clam water bc they are gritty with sand, then dip in melted butter.

  4. Jeannie Brooks

    Mark is like a “super taster” – food is orgasmic to him! He loses his mind over it’s deliciousness!

  5. Jeannie Brooks

    It’s a lot more fun eating a great lobster dinner and little necks than it is watching someone else like Mark feasting on them!

  10. Peter Dunnington

    I was quite fortunate, as a youngster, to have grown up just outside of Cape Cod, Massachusetts. I fondly remember my Dad and my mother's brothers digging a pit on the beach and cooking a traditional New England clambake. Mom and the other girls would make the clam chowder and bake the blueberry cake. Oh man, my mouth is watering, just thinking about it. The reason for the seaweed was to not only flavor the food, but the nodules would burst open and add that little bit of sea water. I'm so glad you were able to experience one of the culinary traditions of Old New England, Mark. Ill bet you'll soon be pining for a return trip!!!!

  20. David Spector

    Lol never wanted corn on the cob so bad in my life as I do now. My man said soft sweet tender milky corn 😂. Keep it up my friend, love every second of your adventures.

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