New England HUGE CLAMBAKE!! 298 Lobsters, Clams, Corn on Cabbage Island!!

hey everyone hope you're having an amazing day it's mark wiens i am in boothbay maine in new england this is a beautiful place today is an extremely special day because we're taking a boat to a place called cabbage island every day they host this gigantic new england clambake let me show you what 298 lobsters looks like there's going to be lobsters there's going to be clams there's going to be corn there's going to be chowder it's going to be an entire culinary experience we're gonna well we're about to take the boat we're gonna experience the full clambake and i cannot wait to share this ultimate new england food experience with you in this video [Music] we've already made reservations ahead of time you gotta book maybe weeks or even months ahead of time but we have reservations and this is where you then pay at the front box here it's 69.25 per adult 72.50 per adult with tax and here's our menu we're gonna have new england fish chowder two lobsters per person steamed clams corn on the cob potato egg and onion and then famous blueberry cake so that's all included boat ride to cabbage island plus all the food and the entire clambake experience how long is the boat ride 55 minutes all right cool here we go there's our boat to cabbage island our ticket to cabbage island to the klambic i am extremely excited number one because we're going to be taking a boat to cabbage island cabbage island what a cool name and then number two this is going to be my very first ever new england clambake hello three of us yep okay we'll on to it okay thank you our trip over to challenge island will take approximately 55 minutes and along the way we'll show you all the sights and sounds of blue bay harbor [Music] my name is larry gusto i'll be your captain and we are captain is just giving a quick introduction just came to the front here of the boat to get some photos and some views oh it's so incredibly beautiful and it's it's like a really warm day with the sun but as soon as you get over the ocean and feel that breeze coming off of the sea it's just chill that just it's like an ac hitting you [Music] also for the clambake today we are hanging out with jessica from cheat day eats hey guys what's up jessica what's up have you been on a clambake before i've never been on a clambake and this is like gonna be the perfect place for it awesome yeah awesome cool [Music] it marks the entrance to the inner harbor that's also one of the oldest stone towers still standing have you ever been on a clambake i have not i mean about a million clams but never the full-on clambake so i'm quite excited and i grew up in new england so i it's about time brian first time for me too first clam bake mr cheetah eats very cool [Applause] [Music] cabbage island covers five and a half acres and it was originally granted to a family here by the government of massachusetts in the early 1800s hello very good thank you [Music] welcome to cabbage island a beautiful boat ride yeah it took almost an hour and one of the cool things is right as we arrived to cabbage island he did say as you might expect cabbage island is named after cabbages which this island they used to grow cabbages here already i'm loving it it's so beautiful you can just feel an ultimate piece come upon you before doing anything else before walking around we're heading straight to the clambake klemvik is right there and each one of these has their own firebox and then just above it is a water pan holds probably about 25 to 30 gallons of water it's all salt water so this tray right here is all your vegetables corn onion potato and also the egg eggs go right on the very top and the traditional clam make they used to use the egg as their timer they dig a big pit in the sand get a nice hot fire going throw rocks into the fire then what they do is let everything die down the coals once the rocks are red hot throw a thick layer of seaweed then put all the vegetables on seafood on top of it eggs in the very top cover it over let it cook for a while then everyone saw a pulled egg out and crack it when the egg was cooked all the way through they knew all the food below it was done that's awesome then in the second and third tray you have all the lobster clams they take about an hour less to cook and also if somebody does have a shellfish allergy they can still have all the veggies [Music] it is hot right here you will bake yourself if you stay here for too long what an incredible location for a clambake we're overlooking the sea we're on this patch of rocks the forest it's a perfect beautiful location the clambake is going fire is raging at the bottom in between the fire and the food is a layer of water so it does kind of bake and steam and roast probably all at the same time just the aroma of the smoke of the fire the steam coming off of it it smells so good you can just smell clams in the air one of the techniques that i love is just how they're using the natural kelp which is actually i think that's it right there which kind of blankets and covers their pile of food to keep in that steam but i i think it also probably provides some aroma some fragrance even maybe some salt water saltiness to whatever you're baking in that [Music] clambake [Music] so [Music] wood as far as you don't know is get an even heat okay so just by spinning around the back it's front focus all right they're getting ready to spin the trays yeah okay this way it's much faster because what it does is just uh you have a nice nice high control heat okay wow oh that's fine so all your steamers are wrapped in these pinhole pockets stacked right around the edge of the tray boxes right in the middle on the back how many lobsters is this uh right now we have 290 298 lobsters 298 lobsters wow let me show you what 298 lobsters looks like they're so beautiful so fresh the aroma the steam coming out of them the that scent of the seaweed has a huge impact it's going to have a huge impact on the on the lobster taste themselves i bet love that hiss the boiling water plus the steam and the smoke [Music] [Applause] [Music] [Applause] so that was just uh they had to spin the trays and then uncover them release some of that pressure for a little bit and then recover them and about 15 more minutes to go on the bake until the lobsters are ready definitely getting close very close you guys ready clam big time yeah i think coming here a little bit early to watch the clambake happening only excites you more and gets your how many are you ready to eat 98. 298 lobsters at this time yeah i was happy believe it or not oh there's onions in there too nice potatoes along the bottom okay potatoes got it no that's a lot of butter it is a lot of butter [Music] [Music] a day like today we'll probably go through oh maybe 70 or more pounds of butter 70 pounds of butter yes how many pounds of clam uh almost 500 pounds of clams today 500 go through clams another 500 lobsters today here's the whole basket of eggs that has hard-boiled perfectly done perfectly ready that means everything else is ready gonna sound off this air horn don't want to jump you guys everybody ready time i think for the rest of my life when i hear a horn like that i'll be dreaming of lobster that's the call to lobster yes everybody's lining up now it is time you guys have a system going yes it's almost like we've done it before it took me twenty few times right five years i finally figured out the disassembly line yes yeah we've got it down now so they've got a really good system lobsters go on and then a packet of clams and then the final station corn [Music] potatoes [Music] um [Music] thank you you're welcome hard-boiled egg onion and then the final step is a little bit of that clam broth and butter tray completely [Music] how is it very good okay so amazing to see them as they unload those boxes that clambake the line people are in line getting their lobster platters and all the fixings and everything but actually while i was down there while i was still filming them as they were rotating the lobster troughs uh they served the clam chowder as an appetizer so coming back for the clam chowder first before we jump in line and get our lobster trays there's potato in here clams onions and i think there's also fish in here too i'll be fighting oh it's thinner than other chowders that have had thinner but flavorful the potato just melts in your mouth uh you've got the the aroma of the clam and the fish in there [Music] okay i'm gonna try yeah sure these are the crackers a few more oh yeah then you've got a crunch crunch from those oh i do like the fish in this chowder we're jumping in line ready jeffrey ready we got a chicken ticket from micah oh yeah lobster tickets but also we're both jeffrey and i were quite excited to try the chicken as well along with the lobster of course i guess we got two and two double bird double birds double decker enjoy thank you very much thank you oh yeah double decker lobsters let's go back and conveniently we have the table picnic table closest to the clambake the closest possible table to the clambake the fruits of my first ever clambake although we didn't do any of the baking we just came for the eating [Music] the lobster cocktail choose your largest claw choose your largest uh it's got to be this one this one right here that's gonna be it do the lobster shot where you pull off the the claw you break off the claw but making sure that this side is down so that you save all the broth all the liquid on the inside crack off the knuckle we'll come back for that cheers that is you're right yeah the sweetest lobster we've had so far in lane wow immediately you taste a sweet briny lobstery broth that just is filled into that clock from the ocean wow nice to meet you nice to meet you oh and these are all soft shell he said they're all soft shell crab so you can snap that you might need a cracker but oh yeah no you can you can just pop your finger in revealing yeah and also because it is soft shell so the claw will be a little less developed but the meat should be sweeter and softer and more juicy oh wow i mean [Applause] it doesn't need butter but that doesn't mean the butter is intelligent oh i think that's the sweetest lobster we've had in maine so far maybe it is so sweet it is so like ridiculously flavorful and just melts in your mouth the perfect brininess as well we've never had a clambake we've never had this combination of baked and steamed at the same time yeah because every other place we've had it's been i mean equally fresh lobsters but never one cooked this way it retains all the moisture is beautiful really everything is just sealed into the lobster it can't escape and you can taste the smoke just going to take a little quick timeout before we could try the clams to put on the proper attire it might be oh yeah oh yeah with a pro tip yeah man the packet of clams which actually they roast the clams they bake the clams at the bottom of the lobster so if anything the clams accumulate lobster juice plus that salinity from the seaweed first clam open this up i'll do a little pour to keep it in the shell cheers yeah these are the cheers times i've ever eaten for sure yeah wham bam thank you claim yeah wow it's so perfectly sweet and condensed with flavor i love that just hint of bitterness to contrast the sweetness it's phenomenal i love the texture you get both the soft and then you get the chewy yeah that's a great tip we should there's another way to eat it's right off so you pull that as a handle you can see that anatomy of the clam you have the little the little neck the body yeah i i actually don't know any more anatomy on the clam than that but you pull it by this little handle here now you have freed freed the clam then you dip it into the clam juice to remove any sand or mud pull the top off now hold the white part off there you go got it i see there you go you guys are awesome there you go so now you've got this little kind of like membrane-y then a dip in the butter i'm gonna turn it into a clam chowder oh yeah you don't have the grizzle just have that sweet bitter slightly fragrance of the clam these are just world class like some of the world's best clowns yeah i can't wait to try the corn the only place in new england that i've ever been in my life was boston probably when i was a kid definitely like five years old but i have vivid memories of the corn this will be my first my second ever piece of corn but i still remember how good it was i can still remember back then when i was a kid [Applause] oh wow it just bursts with salty with sweet like unbelievably sweet soft tender milky corn all that corn is spectacular wow some of the best sweet corn you'll ever have how's everything tasting guys why is your corn so sweet oh well actually funny story um the farther up you go north um the sweeter the corn will get so wow it has some of the best corn in the world oh wow that is like that's uh we just think it tastes like incredible yeah exactly well hopefully you guys save a little bit of room we got our favorite blueberry cake okay i'm gonna reach into the baked potato next oh it's still so hot hot it's a hot potato it's still hot oh even the potato is amazing it's not not too starchy not dry at all it's so moist from that clambake i think i'm gonna do it nobody potato dip how about a whoopie pie you like those peel back the onion a little bit it's so juicy it works oh i got the center piece of the onion it just popped out into my mouth like a little projectile oh it's so it's so sweet this one's sweet too it's so juicy okay let's do a let's do a bite like an apple ready apple a day gives a doctor away i love onions it's so mild but so sweet juice is just pouring out of it open it up like this taco a lobster a lobster onion taco [Music] yes here we are loving it good thank you you get some good pictures very good yes onion lobster onion just been exploring all the side dishes but we have barely even gotten to the lobsters so it's time for the for the tail you do one more tail crack that back spread it i'm just trying not to do it too because i don't want to clean the lens i'm trying to do it kind of gently semi-gently you have freed the tail and it should just pretty much slide slide right out [Music] like that and then dip in the oh dip in the the chunkier part [Music] wow the tail is so good so firm so just like pure and natural tasting it's unbelievable [Music] so what you have to do is just kind of pinch it almost pinch it at the top there that outer skin oh he's got it yeah the outer skin thing just kind of slides off bringing with it that little bit of stuff then the rest is just all pure edible [Music] fleshiness i think there might be a thing as an overdose of the lobster claw juice because of the saltiness yeah it is the saltiness [Music] oh the juiciness [Music] finally i don't even know how i i ended up with the egg as the last piece i think it was just at the bottom of my tray and i was so excited for everything else but we've got to try the hard-boiled egg because this is a piece of history when it comes to the clambake wow and it will be interesting to see to analyze the egg if it does accumulate the juices and the flavors of the clambake because it was what was that at the bottom of the bottom of the vegetables on the bottom of the corn and the potatoes yeah or was it the top okay i can't even remember but it was surrounded by seaweed as well which is another potential factor so this is the final piece of the clambik [Music] i don't think i taste anything different from a normal hard boiled egg if there's a good hard boil there go to me next tail the slide never gets old either the tail slide slide away from camera save the lens oh just the muscularity of these tails wow that is the flavor of maine just in one single bite that you will never forget you can taste the quality of that clambake and what it does to the how it just transforms and cooks the lobster to perfection and retains all of its juices its juices are re-embedded into itself smoked into itself final bite of lobster right on time because the blueberry cake is on its way cake man yeah [Music] people will come out here just for the cake i mean it's really that good that good they won't last divulge the the recipe though so the secret blueberry cake blueberry cake that's next blueberry cake thank you very much thank you thank you wow i've never been huge on desserts or sweets but i will have one gigantic bite to finish off this meal because nobody has said anything bad about this blueberry cake everybody raves about it incredible and make sure you get a corner bite too [Music] oh you're right it's not dry at all it's moist not overly sweet it's fluffy i think also after eating all the the saltiness of the lobsters it is the perfect mouth refreshing area and that completes the cabbage island clambake [Music] [Applause] [Music] so they ring the bell 4 p.m that signals cabbage island is over we got to get back on the boat and head back to the mainland but i think also what's so cool about this one is how many people they cater to they serve so that's such a massive bake 200 people 298 lobsters 15 minutes they served everybody [Music] thank you you're welcome [Music] thank you thank you very much appreciate it thank you as we are leaving today is a special day because they're having some kind of an event or get together of traditional windjammers or schooners pretty much pirate ships that are coming into this bay sailing having a meet up an event here and then they're actually going to have an evening cabbage island clambake but it's so cool to see the giant sails oh they're spectacularly beautiful that boat right there says 1871 [Music] i'm going to go ahead and say that that is one of the greatest united states food experience the new england clambake that you can possibly have so much fun the cooking process was so cool the food was delicious and on top of the delicious food what really made the cabbage island clambake experience so special and so memorable is that it's family run the staff the owner the entire family they're so have such an incredible service mind so hospitable so friendly they just take care of you when you are there and that's something that stands out along with the clambake so highly recommended this is a must do when you're in maine an outstanding experience and well worth it and that's going to be it for this video i want to say a huge thank you for watching also remember to check out so it was so much fun to hang out with my friend jessica and brian from cheat day eats and jeffrey marahu from heroic italian in santa monica i'll have their information in the description box below but go follow them go check them out awesome to hang out and thank you for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below i'd love to 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Channel: Mark Wiens

Views: 5,207,615

Keywords: Maine, lobster, America, American food, Maine food, New England food, things to do in Maine, Booth Bay Maine, lobsters, Maine lobsters, clambake, lobster bake, Mark Wiens, best American food, what to do in Maine, food videos, food vlog

Id: ZTHGIifvqf4

Length: 29min 31sec (1771 seconds)

Published: Sat Jul 17 2021