How to Throw a Clambake

How-to-Throw-a-Clambake Jim McCann: Hi, I’m Jim McCann. You know I’ve always loved topping of a day at the beach with a traditional clambake. What a great day to enjoy spectacular setting with friends and family. However, an everyday clambake can be quite an undertaking and digging a five pit on the beach can be a recipe for disaster. To show you how to create a classic clambake without the firing fuzz, we have Tim Burke restaurant tour and master clambake specialist, with us to demonstrate how to host this summertime stand it with style. Allison Chase: Hi there everyone, welcome to Celebrations I’m your host Alison Chase. Clambakes are the essential summer dining experience here on the East stand. Each season I look forward to gathering friends and family together for a traditional clambake and there’s only one person I call to help make it happen, Tim Burke. Tim is a restaurateur and local legend out here for throwing delicious clambakes on the beach. Let’s head on over the 75 main and see what Tim has in store for us today. Hey Tim hi! Tim: Oh Allison, how are you? Alison Chase: How are you doing? It’s good to see you. Tim: Nice to see you. Alison Chase: Oh to the restaurant looks fantastic. Tim: Oh thanks it’s been fabulous. Alison Chase: Okay tonight is my end to clambake can you help me out. Tim: I think I can. Alison Chase: Thank you, thank you. Tim: Well I think we can do a great raw bar on the beach, clams, shrimp, oysters, sushi tuna, and then main course we’ll do great lobster, grilled fish, corn on the cob and we end up all with a great bonfire. Alison Chase: With the s’more’s Tim: With s’more’s filled. Alison Chase: Oh that sounds great, I’m now in good hands, I’ll see you at the beach later. Tim: I’ll see you tonight. Alison Chase: Okay. Tell me about this. Tim: Well this is a great raw bar. We get beautiful clams from —, we’ve got great oysters here. That got great shrimp here. Alison Chase: Oh it’s a crowd place the shrimp. Tim: You can never have enough shrimp. Alison Chase: So these are all the appetizers, then we’re would we go into. Tim: We’re going to do some sushi tuna and then later on we get into lobster, grilled sword fish, corn on the cobs. People love fresh local ingredients in an area like this, a beach like this, with the ambiance like this it’s just, it’s what life is about to enjoy that kind of thing. That’s what they love about it. Alison Chase: Thanks for watching Celebrations and I especially want to thank our clambake guru, Tim Burke for helping us out with the fantastic summer feast. Until next time, I’m Alison Chase. Jim McCann: To get more entertaining tips please visit us at 1800Flowers.com/Celebrations.