Our Favorite Tradition
John V here! Hello, and welcome back! Well, I should be saying welcome back to myself. I recently went on a trip up to Ketchikan, Alaska and upon arrival, here at Euclid Fish we got washed right into CLAMBAKE Season. Clambake Season is a deep tradition that runs through our company here at Euclid Fish. My Great-Grandfather came up with the idea when he visited bivalve purveyors in Virginia in the 40's when everything was transported on railroad. Why is this important? It is important because the clams would leave Virginia iced down in barrels on breezeway carts, making Cleveland the next stop for the icing of the clams. So, who was there to buy the clams as they were getting iced down for the next leg of the trip? Chef John Comella, the founder of Euclid Fish and founder of the original clambake. This created the craze we know, and most certainly have grown to love in Northeast Ohio… Clambake Season!
This
tradition
has
grown
and
continued
to
be
at
the
forefront
of
everyone’s
minds
in
Northeast
Ohio,
especially
when
the
leaves
begin
to
change
and
the
weather
starts
to
cool.
There
is
no
better
way
to
warm
up
than
with
friends
and
family
around
a
clam
steamer
that
has
literally
cooked
millions
of
clams.
Deep
tradition
seems
to
be
the
theme
here
at
Euclid
Fish.
When
I
say
these
steamers
have
seen
millions
of
clams,
I
am
not
joking.
Each
pot
has
a
serial
number
and
the
last
number
on
the
pot
is
the
year
it
began
circulation
for
us.
The
oldest
pot
that
I
have
seen
is
from
the
40's.
Just
think
about
it….
if
that
pot
is
from
the
40’s,
then
that
could
be
the
first
pot
Chef
Comella
used.
These
pots
are
heirlooms
and
we
love
that
to
rent
them
out
to
our
great
customers
so
YOU
can
build
the
tradition
too.
The Clambake is best enjoyed during the fall months. Gather your friends and host one yourself or everyone chips in with doing a part. Watching for steam, stirring the chowder, taking the chicken out, shucking the corn, melting the butter and finally taking the East Coast Hardshell Clams out of the pot and into your bowls sounds like the best Saturday or Sunday event that I can think of.
Happy Clambake Season!
John V