Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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97 MODELS: Enku Gubaie/ Maggie, Inc.; Annie Olmstead/Maggie, Inc.; Clinton Graham/Maggie, Inc.; Lee Washington/Maggie, Inc.; Lauren Pippens; Jeff Evans clambake and cook everything in boiler pots over propane, which gives the food a cleaner taste, compared to the woodfire, which makes everything taste smoky." e restaurant caters approximately 300 clambakes annually and offers four different kinds. Most popular is the All-American menu of clam chowder, steamers, mussels, lobster, BBQ ribs, corn on the cob, coleslaw, cornbread, and a seasonal dessert, which ranges from warm-weather strawberry shortcake to autumnal Apple Pie Bars with salted caramel. Woodman's of Essex has its own clam diggers and lobstermen and buys their corn from Marini Farms. "We even have clambakes to go," says Woodman. "ey're Covid-friendly because the lobster and steamers come in their own self- contained packages—shells." Another prized clambake caterer is Ipswich Clambake. "We do plus or minus 300 clambakes a year," says owner Ken Siegel, who opened the business in 1976. "We do them at catering venues, as well as people's homes, cooking everything separately in large pots over propane." While Ipswich Clambake offers multiple clambake menus, most people order its New England one, which features clam chowder, steamed clams, cranberry- apple feta salad, lobster, hamburgers, and hotdogs, corn on the cob, coleslaw or potato salad, watermelon slices, and brownies. Siegel sources his clams from Ipswich, his lobsters from Gloucester, and corn from Marini Farms. Ipswich Clambake also sells individual clambakes to go. "Clambakes are a tremendous amount of fun," says Siegel. "ey're unique to New England, you're bonding with other people, and you just can't duplicate the freshness of the seafood we have here." ipswichclambake.com, vinwood.com woodmans.com, makandcoandover.com