Foster’s secret New England clam bake recipe begins with a special bake method developed by Bill Foster in the early 1950s. Based on methods used by Native Americans for centuries, Foster’s bakemasters layer the fresh Maine lobster and other clambake ingredients in a very particular order so that everything is steam cooked to perfection. In fact, customers often ask us how to cook lobster, and we feel that steam produces the most succulent results by cooking everything in its own flavorful juices.
Native Americans used hot rocks and seaweed to produce the steam they needed to cook their lobster. Unfortunately, seaweed can leave an undesirable taste on the food. For Foster’s New England clam bake recipe, Kevin Tacy and his crack research and development team (that’s what he calls his welders) refined Bill Foster’s original process. They designed special equipment that steam cooks everything perfectly every time without using seaweed.
The results are outstanding. The fresh Maine lobster comes out sweet and succulent. And when it’s dipped in a little warm butter, it practically melts in your mouth.
Taste the Difference for Yourself.
Thinking of having a clambake for your next party or event? Then give us a call. We’ll be happy to reserve a table so you can see and taste what a Foster’s clam bake is really like.
Our Traditional Method 
