Nothing beats a New England clambake — especially if someone else is doing the cooking. Celebrate the last few days of summer at Liberty Hotel’s End of Summer Clambake on Friday, September 17th at CLINK. Chef Daniel Kenney has created a four-course menu that hits all the traditional culinary high notes (oysters, chowder and a Maine lobster with corn, potatoes, lemon and drawn butter). There’s strawberry shortcake for dessert and potable accompaniments from Sam Adams (if you’re feeling beer) or the talented bar team (if you’d prefer cocktails instead).
Doors open at 5:30pm with welcome nibbles and bubbles in The Yard (the hotel’s lovely courtyard) starting at 6:00pm. The dinner is rain or shine (they’ll move the party indoors in the case of inclement weather). Tickets are $95 each (not including gratuity, taxes or processing fees), $80 (for the booze-free option) and $35 for children under 12 (for a kid’s clambake or option to order from CLINK’s kid menu).
Check out the full menu below and book your tickets online before this summery family feast sells out.
4-Course Clam Bake Dinner
Local Cape Cod Oysters
on Ice with Lemon/Lime Mignonette with Toast of Prosecco
Wellfleet Clam and Maine Lobster Chowder
with Toasted Sourdough Batard
1 and ½ Pound Maine Lobster Bake
with Local Sweet Corn, Baby Squashes, Fingerling Potatoes, Drawn Butter and Lemon
Late Season Strawberry “Shortcake”
with Buttermilk Biscuits, Garden Mint Strawberry Ice Cream and Chantilly Cream