The Caterers Corner
Any tips on clambakes? Caterers Corner: Any tips on clambakes?
By Barpro212 (Barpro212) on Monday, May 17, 2004 - 08:35 pm: Edit

We are going to be offering clambakes later this year and I was wondering if anyone had any tips.

Where to get seaweed in NYC?
Fire regulations?

Anything would be helpful.

We will be doing an Hawiian style party for 200 in August with a pig on a spit, a clambake, the whole 9...

By Cheftim (Cheftim) on Monday, May 17, 2004 - 08:50 pm: Edit

Your fish monger should be able to hook you up with Seaweed. It comes frozen in a 30-40lb box.

By Steve9389 (Steve9389) on Tuesday, May 18, 2004 - 01:33 pm: Edit

Funny story about pig on a spit. Right before I graduated from culinary school, the school was having a barbecue for students, apparently to thank us for unloading such ungodly amounts of money to them.

Well, the barbecue started at noon on a Sunday (a day when I happened to have class). At about 10:30 a.m. I saw two chef-instructors lugging a massive dead, completely raw animal to the spit and loading more charcoal onto the fire.

About an hour later someone figured out that if they waited for this thing to cook they'd be serving dinner instead of lunch. They wound up slicing off pieces and grilling them inside. Moral: It takes longer than an hour and a half, apparently, to roast an entire pig. Who knew?:)

By George (George) on Wednesday, May 19, 2004 - 11:42 am: Edit

I'm assuming the clambakes will be being held outside. Regulations if any would be determined by the venue of the party. Most public beaches don't allow cooking and those the have BBQ areas normally don't allow propane. You also have to have a central commissary, food handlers permits etc to keep the City Health Department happy, as you probally already know.

Where are you planning on having the parties?

By George (George) on Wednesday, May 19, 2004 - 05:27 pm: Edit

Here's a link to some info-


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