recent news & events​

ABC's "The Chew"


Thank you to all who tuned in for our Primetime premiere on “The Chew” aired by ABC. I would like to take this opportunity to thank my family and staff for the hard work they put in for the filming of the clambake segment on “The Chews” Memorial Day Special Prime Time premiere. We had a few short days to prepare for the filming of this episode. The entire staff worked 18 long hours in the cold the day of the shoot.


I’m sorry that almost all of the filming ended up on the “cutting room floor” as they say in “Show Biz”. My thanks to my wife Terri, my sons Kevin and Dan, my daughters Jaime and Jillian and my daughter-in-law Sara, I love you all. My deepest thanks to both Eric and Aleda, who worked so hard to make this segment a success and all the staff who worked tirelessly all day, you have my deepest gratitude.


There is a reason Clinton Kelly called Clambakes of Connecticut “The Kings of Clambakes” and that reason is simple, Clambakes of Connecticut is a family owned and operated business. We understand and appreciate how hectic and busy life can get and when family and friends come together, we make sure the food that gathers you is a spectacular feast that will keep your guests talking for summers to come. Food is a celebration of life and we do what we do for the love of family and friends, our secret recipe for our success. We will continue the tradition of providing a unique and special experience for all our customers that includes terrific food, great customer service a beautiful presentation and a memorable experience.

Magazine Article Featuring Clambakes of Connecticut

Maria Lapiana, Fall / Winter issue 2013

The Connecticut Bride Fall/Winter 2013 issue is out and Clambakes of Connecticut is featured in their article "Love at First Bite" Menu 2 by Maria Lapiana.


"Kick back and enjoy a genuine New England clambake. Beach optional. Picture your reception at the Connecticut shore, with a glowing fire pit, white tents, Tiki torches and platters of fresh seafood. Now bring the dishes indoors, let’s say into an iconic New England hotel, or a pavilion in a park. No matter the season or location, seafood sounds good, doesn’t it?

With close to 20 weddings scheduled for the 2013 season alone, Ron Cohn of Clambakes of Connecticut didn’t need to convince us that a seafood extravaganza is a good idea. Actually “Clambake” doesn’t begin to describe the menus you can choose from; they include steak and chicken, too, as well as all the classic side dishes. Cohn says he caters events all year long, for as few as 20 guests—or as many as 400.

In the Mood: This menu cries out for beachy décor—even if you have your party in the country. Choose from any combination of seashells, sand, coral, strings of lights, lanterns and driftwood. Make it your own.


by Maria Lapiana, Connecticut Bride Magazine




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