Enter your email to watch the full video
This page is available to registered readers. Enter your email to unlock full access.
Tucking into an authentic clambake is a New England rite of passage. In this season one segment from Weekends with Yankee (episode 101), we’re just outside Acadia National Park in a remote rocky corner of Bar Harbor, Maine, where Chef Andrew Taylor and the team from the award-winning Eventide Oyster Co. in Portland show us how to have a clambake on the beach. This authentic beach clambake requires no digging — just a fire, a large pan, and a delicious assortment of potatoes, mussels, steamers, lobster, pork, eggs, and Maine’s signature Red Snapper hot dogs, layered between seaweed and seawater-steamed to perfection. Then, all that’s left is a race against the rising tide to get the meal cooked before the ocean claims it.
About Weekends with Yankee
Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in the Tourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.
Weekends with Yankee Magazine!
Download our digital magazine, Weekends with Yankee: Insiders’ Guide, for behind-the-scenes interviews, travel articles, recipes, and other bonus content from the TV series.
Sponsors
Series funding for Weekends with Yankee is provided by
Weekends with Yankee is a production of GBH and Yankee and is distributed by American Public Television.
