Authentic Clambakes Sample Menus

A McGrath New England Clambake is a culinary event like no other, and your guests will remember the tradition, history and experience for many years to come. Whether it's a beachside party for the family or a gala for four hundred guests, an authentic clambake provides the quintessential New England themed meal.

Looking to get some ideas on what you would like to serve for your special day or event? Here we've included some recent sample menus of authentic clambakes and Rhode Island lobster boils. Please keep in mind that these are only sample menus and your menu can be completely customized to fit the needs of you and your guests.

Simply use the form to request more information or feel free to call us at 401.847.7743 to learn more about menu options.

Traditional Old Fashioned Clambake

traditional menu cooked over hot rocks covered with rockweed
(may also be served as a sit-down plated meal)

Rhode Island "clear broth" Quahog Chowder Station with Attendant

Butler Style Passed Hors d'oeuvres

Marinated Tenderloin Wrapped in Peapods
"Stuffies"- Cocktail Sized Stuffed Quahogs
Grilled Swordfish Kabob with a Garlic & Cilantro Yogurt Sauce
Goat Cheese and Spinach Stuffed Mushroom Caps

Signature Passed "Mojitos"

"The Ringing of the Clambake Bell Signifies that Guests Are Invited to View the Opening of the Clambake"

Dinner Buffet

Salad of Mixed Greens with Roma Tomatoes and Balsamic Vinaigrette
Soft Shelled Steamed Clams
Prince Edward Island Mussels
Native Sweet Corn on the Cob
Red Bliss Potato
Chourico (Portuguese spicy sausage)
Barbecued Chicken-Grilled and Basted with House Barbecue Sauce
1 1/4 Pound Rhode Island Hard Shell Lobster

Dessert & Coffee

Platters of Fresh Watermelon
Assorted Miniature Pastries
Freshly Brewed Coffee and Tea

DOWNLOAD THIS MENU (pdf format)

Rhode Island Lobster Boil

Traditional Menu Cooked On-Site in Buckets over Gas Grills
(may also be served as a sit-down plated meal)

Rhode Island "clear broth" Quahog Chowder Station with Attendant

Butler Style Passed Hors d'oeuvres

Peppercorn Crusted Tenderloin on Sliced Baguettes with a Horseradish Cream Sauce
Crystallized Ginger Seared Scallops with a Citrus Reduction
Risotto Croquette with Fontina Cheese

Dinner Buffet

Salad of Mixed Greens with Roma Tomatoes and Balsamic Vinaigrette
Soft Shelled Steamed Clams
Prince Edward Island Mussels
Native Rhode Island Little Neck Clams Steamed with White Wine, Butter, Garlic, Leeks and Red Pepper
Drawn Butter & Broth
Native Sweet Corn on the Cob
Barbecued Chicken ~ Grilled and Basted with House Barbecue Sauce
1 1/4 Pound Rhode Island Hard Shell Lobster

Dessert & Coffee

Platters of Fresh Watermelon
Platters of Frosted Brownies
Fresh Brewed Coffee and Tea

DOWNLOAD THIS MENU (pdf format)