An unusual local tradition
This week we have two local clambakes. But around the greater Cleveland area there are dozens of restaurants serving this fall classic. Those of us that have grown up here may not think there’s anything strange about this, but outside of New England, it is a uniquely Cleveland tradition.
What is a clambake?
The traditional New England clambake is typically an all-day event where clams and other seafoods are cooked in a pit at the beach. Seaweed is used to impart a briney flavor to the food.
Here though we typically use a giant pot over a propane burner. Ingredients are layered in the pot (clams, chicken, potatoes, and corn are the most typical) and boiled together. You will sometimes see kielbasa added for additional flavor.
The clambake is often accompanied by a cup of chowder, coleslaw, bread, and even lobster or steak.
A typical Cleveland Clambake platter
How unique is the fall Cleveland Clambake?
One of the great tools available on the Internet is Google Trends. It gives us the ability to dig into how search volume varies both over time as well as geographically. Looking at the trends for the search term “clambake” over the past year show us that Ohio ranks 4th in searches and is the only state outside of New England that is in the top 10.
We can dig even deeper into specific Metro regions where we find that the Cleveland/Akron metro has the 2nd highest volume of clambake searches!
If we look at how Clevelander’s searches change over time we see a peak in the fall - specifically the week of Sep 29 - Oct 5. Some clam lovers get started earlier, all the way back in August.
So why Cleveland?
As with most good legends there are a dozen different answers depending on who you ask. Thrillist has an extremely well researched article that explores the history. References to clambakes in the Plain Dealer go back to the 1860s where the “history of clams and clam bakes” is discussed. Most likely it was a combination of the ability to transport clams via train in the cooler weather and the presence of wealthy socialites such as the Rockefellers that kicked things off. Aligning the festivities with harvest season allowed locals to add potatoes and corn into the mix without adding much cost. In the 1960s political parties and candidates started to get into clambakes as a fundraiser for their future aspirations.
Today, same as it was back in the 1800s, clambakes serve as a way for large groups of people to gather, eat, and drink and celebrate the fall.
Chef John Comella of the Euclid Fish Company has assistance sorting clams for a catered clambake in 1964 Credit: Cleveland Memory Project
A tradition worth celebrating!
What restaurant has your favorite clambake? Or do you make your own? Let us know so that we can all celebrate together.