Clambake Season is Here!

Hosting a clambake can cause even the best chefs, event planners, and caterers to break a sweat. Never fear, we have everything you need to keep this Cleveland tradition alive and well (and promise the only sweat you’ll break will be from running between the party and the keg).

Step 1: Who’s Coming?
One of the most crucial steps in planning a clambake is to take an inventory on the number of guests attending your bake and the size of their appetites. From there, decide if you want to order complete bakes, just clams, or an assortment of clams and specialty items for your guests. Clams can be ordered washed and bagged by the dozen or in larger quantities. We offer steamer and burner rentals; however, we DO NOT rent propane burners.

A complete bake includes (per person):
• 1 dozen middleneck clams
• 1/2 chicken
• sweet potato
• coleslaw
• roll and butter
• extra butter for clams
• paper products and utensils


Create your ideal clambake with any of the fish and seafood items from our retail market. Some popular additions to a clambake include:
• king crab legs
• live lobsters or frozen lobster tails
• shell-on shrimp
• mussels
• oysters
• clam chowder
• lobster bisque
• snow crab clusters

Step 2: Call in Your Order
A week ahead of your clambake, give us a call at 216-696-0080 to place your order. This lead time gives us the opportunity to help customers with pricing, order quantities, equipment, and specialty items for your bake. We are more than happy to answer questions and set you up with the right equipment over the phone.

Step 3: Pick Up Your Clambake
Pick up your clambake and equipment from our retail market located at 1600 Merwin Ave. Cleveland, OH 44113. Please note that we do not rent propane and tanks. When you pick up your clambake make sure to grab a “Catanese Classic Seafood Clambake Instructions” or download our PDF version here.

Step 4: The Clam Before the Storm
Pick a shielded, wind-free spot to set up your steamer, fire up the propane and get cookin’. Do not use an open fire or charcoal to heat your steamer. Remember to follow the detailed instruction guide above. Most importantly, clambakes have survived as a tradition in Northeast Ohio because they gather people for good food and a good time. Relax and enjoy the beautiful fall season in Ohio.

Looking for a caterer? We recommend Chefs For Hire 216-692-6488 or Nova Catering 216-832-4361.

Crab Rangoon Super Bowl Dip

Crab Rangoon Dip with toasted Wonton or Pita Chips.

A dip so simple it can be executed without sacrificing any of the game, commercials, or Justin Timberlake.


  • 8oz cream cheese softened
  • 8oz lump crab meat (drained)
  • 6oz imitation, shredded crab meat
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 ½ cup shredded Monterey Jack Cheese
  • ¼ cup Parmesan Cheese
  • 1 TBSP Soy Sauce
  • 1 TBSP Lemon Juice
  • 1 clove garlic crushed
  • 2 tsp Black Pepper
  • 1 tsp salt
  • 1/3 cup chopped green onion

Pre-heat oven to 350 degrees.  Combine all ingredients in large bowl, setting aside ½ cup of the shredded Monterey Jack cheese for the topping.  Spray a casserole dish with cooking spray and fill with dip fillings.  Top the dip with the remaining cheese. Bake at 350 degrees for 25 minutes, or until cheese gets bubbly.  Remove from oven and let cool, garnish with green onion.

Bizarre Foods With Andrew Zimmern Features Catanese Classic Seafood

perchCleveland: Pighead and Perch

Andrew Zimmern makes some unexpected taste discoveries in Cleveland. From beef souse to popcorn shoots grown in the dark to a whole pig head served on a platter, Andrew finds out that Cleveland’s food is full of surprises.

Original Airdate | Monday, December 02, 2013
Watch the excerpt here