McGrath Clambakes & Catering is celebrating 50 Years of Industry Excellence!
| Monday | 09:00 - 17:00 |
| Tuesday | 09:00 - 17:00 |
| Wednesday | 09:00 - 17:00 |
| Thursday | 09:00 - 17:00 |
| Friday | 09:00 - 17:00 |
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The process begins early in the day when we send our crews out to pick fresh 'rockweed', a dark green seaweed that contains bubbles filled with saltwater. The bubbles are essential to the traditional cooking process as they provide the steam for cooking.
A bonfire is built with alternating layers of wood and rock. The fire heats the rocks to very high temperatures. Well tended, the fire will settle down to a bed of hot coals and rocks. The coals and rocks provide the heat needed to bake the food. This base of rocks and coals are then covered with mounds of rockweed. The bubbles in the rockweed burst when heated emitting seawater that steams and seasons the food. At this point, the bakemaster works very quickly to capture as much heat as possible under the canvas.
Racks of food are nestled into the rockweed. The food is artfully layered in a manner that ensures perfect cooking times and a wonderful balance of flavoring. The food is then covered with multiple layers of canvas and left to bake.
After several hours of cooking, the Bakemaster indicates the opening of the bake by "The Ringing of the Bell". Guests are invited to gather around the clambake for the unveiling. A brief explanation of the cooking process is given.
