Clambakes By Jim Sanford

Specialties

New England clambakes, lobster bakes, raw bars, barbeques at the location of your choice.

History

Established in 1980.

We began in 1970 catering hot rock clambakes for summer beach parties on Martha’s Vineyard. Jim developed, by request of some clients, a method of doing a clambake in «ovens» which he designed and built, so that the food could be cooked above ground level, allowing lawn parties without doing any damage to his client lawns. In 1980, Jim moved his business to the New York City tri-​state area. We now work in varied locations, such as rooftops, terraces, parks, sporting event parking lots, and, of course, suburban lawn and pool parties. Check us out at clam​bakes​byjim​.com.

Meet the Business Owner

Jim S.

Business Owner

Since I was 13, my family hosted an annual clambake beach party on Martha’s Vineyard’s South Beach. At the age of 25 I began offering my services for hire through an ad I placed in the Vineyard Gazette. This was a summer job through the 1970’s. During those winters I became a journeyman cook and eventually a chef trained in classical French cooking.

Some restaurants I worked in were: The Plaza Hotel, The Copenhagen, La Caravelle, The Four Seasons, The Trattoria da Alfredo, and even Mumbles. Also the Trident in Sausalito, California. After I moved my clambake business to the NYC area in 1980, I have focused my energy on producing clambakes in this area with a potential client base of 25 million people. I have developed a service in this urban/​suburban area which was not previously available.