Clambake Cooking Tips & Videos
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How To Wash & Store Clams
Our clams are from the ocean, a saltwater environment, not freshwater. Unwashed clams could use a rinse to get their systems working again. During rinsing, the clam will naturally think that it is back in the water and will begin to process sand from its system. Rinse—don’t soak—your clams, or they will weaken and become unfit to eat.
Wash your clams one to two hours before service, but do not wash them today for tomorrow!
Perhaps you purchased your clams washed and bagged - We always recommend a quick extra rinse just for good measure so there is no excess sand in your clam bakes.
Remember: If you purchased unwashed clams and you're rinsing your clams any wide-open, raw, uncooked clam needs to be discarded. A closed or cracked clam is perfectly fine to steam. However, we always recommend eating your shellfish cooked.
Always store your clams on ice in a refrigerator or cooler with proper drainage.
How to Cook a Perfect Clambake: Step-by-Step Video
Check out our video for step-by-step instructions on how to cook the perfect clambake! For complete clam bake recipe and cooking instructions, see our detailed guide.
How to Set Up a Propane Burner for a Clambake
Check out our tutorial for step-by-step instructions on how to set up a propane burner for your clambake.
How to Load a Clambake Steamer
Watch as Terrie and Charles show you how to load your clambake steamer.
Specialty Clambakes at Euclid Fish Company
Make your clambake extra-special with our Specialty Bakes!
Seafood Boils at Euclid Fish Company
Along with our famous clambakes, we have several seafood boils to choose from.
What to Do With Clambake Leftovers
Got Clambake Leftovers? Terrie knows just what to do!
Planning a group event? Explore our clam bake catering options and order clambakes online.
Clambake Ordering, Pickup, & Equipment Rental FAQs
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To order your clambake, you can place your clambake order online and add the items to your cart, or call 440-951-6448 to speak to a representative.
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Our rule of thumb is for orders of 15 or more: please place your orders at least a week ahead. For orders of 15 or fewer: please give us a few days’ notice.
The last day to adjust your order is 12 p.m. the day before. -
We charge all phone orders with the card given, 24 hours before pickup.
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Clambake Pick-Up Hours: 7:30 a.m.–12 p.m.
Market Hours: 8 a.m.–1 p.m.
*CLOSED SUNDAYS* -
Equipment can be rented from EFC:
- We provide a steamer and/or pot with the purchase of six or more clambakes; burners are available. Leave it to us to assign you the right-sized equipment, depending on your purchase.
- We do not provide propane tanks.
- A deposit is required for all equipment and is returned when the equipment is returned.
- We are open for returns Monday–Friday, 8 a.m.-5 p.m.
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Although Middlenecks are the most requested, we have other options for all your clam needs! Clambakes can also be adjusted with any of these clam sizes.
- Littlenecks – smallest meat, most tender, dime-size meat
- Middlenecks – most popular, two-bite, nickle-size meat
- Topnecks – large bite, quarter-size meat
- Cherrystones – biggest clam, half-dollar-sized meat