McGrath Clambakes, Inc. has been featured in numerous publications over the years -- magazines, newspapers and books. Below is a selection of articles you can peruse. You can also watch television clips on our ON TV page.
Classic Clambake Involves Steaming Over Seaweed
By Megan Cooley
NEWPORT, R.I. – Every corner of the United States seems to boast a meal that represents the people, history and flavor of the city or region. Philadelphia has its cheese steaks. Seattle prides itself on coffee and salmon. In the Inland Northwest, it's huckleberry anything. In western New England, the clambake reigns supreme.
Clambakes are a centuries-old method of steaming a mélange .... READ ARTICLE
Have Clambake, Will Travel
by Elizabeth Field
It's a perfect late-summer morning at Newport Vineyards: clear blue sky, light breeze, temperatures in the mid-70's. I'm headed for my first clambake, and as I approach the site I'm greeted by flames-big ones, licking into the sky, punctuated by black smoke. .... READ ARTICLE
A genuine New England clambake requires one of America's original contraption cooking rigs: heated rocks and seaweed. The technique comes from Native Americans, who taught it to the early colonists in the 1600s. Building and using a clambake oven is easily the most labor-intensive cooking process around, considering you have ..... READ CHAPTER
All Steamed Up
Elvis might have swiveled and crooned in Florida in his 1967 movie Clambake, but true lobster lovers know the real thing is a New England specialty. Here's what you need to create this classic shore fest, according to T.R. McGrath, bake master and owner of McGrath Clambakes in Newport, RI (401.847.7743; riclambake.com). The menu includes , ..... READ ARTICLE