Fall’s arrival means that it’s officially clambake season in Cleveland—at restaurants, at special events, and in friends’ backyards. The photo to the left is from the Willoughby Elks’ Annual Clambake a few years ago. I missed their clambake this year, because I was out of town. It’s always a good meal.
An Ohio clambake is a little different than a typical New England Clambake. An Ohio clambake steams everything together in one big pot, and the clams are not local—they are shipped in from the east coast. A typical clambake usually includes a dozen clams, perhaps a half-chicken or steak or lobster, ears of corn, and white, red or sweet potatoes. Served with clam chowder and/or clam broth, fresh rolls slathered with butter and a side of creamy coleslaw. My best friend from high school and her family used to put one on every year. You can read more about clambakes and hers in particular in one of my first blog posts from 2009 here.
If I ever get married, I will be married in October and have a clambake for the reception or rehearsal dinner. Clambakes are just a great time to get together. 
You can go to a restaurant for a clambake or put together your own. Some restaurants serve clambakes every Friday and Saturday night in October, some have a clambake on one specific day, and some only serve it one weekend night through the month.
This season I treated myself to two special clambakes in restaurants, and a friend had 
me over for a clambake she purchased from SweetBerry Fresh Market in Wickcliffe. You need to preorder them. The SweetBerry clambake was $14.99 per person and included a dozen clams, 1/2 a chicken, a huge sweet potato, an ear of corn, cole slaw and a dinner roll. You can also order 100 medium-neck clams for $49. She did not boil everything together, but instead prepared everything separately in her kitchen. 
I’m not usually a fan of chicken with a clambake, but I tore into the white meal of the chicken and loved every bite. I shared some of my dark meat with my dog. I managed to eat everything but the sweet potato, and she had made a pear cake for dessert. We sat around the table and caught up. It was a nice way to spend a Friday evening.
I chose The Lobster Pot in Willoughby Hills for my first clambake of the season in a restaurant. I was craving seafood and headed 
up there on a Friday night. It was later in the evening (just past the dinner hour rush), but I still had to wait about ten minutes for a table. I upgraded my $25 clambake to add a whole lobster for another $25. The clambake came with a cup of chowder (which was a little too heavy with the flavor of celery but still tasty), a dozen clams, red skin potatoes, an ear of corn, and cole slaw. I paired it with a nice chardonnay and enjoyed the entire meal very much. The lobster was awesome. 
They precracked it in several spots to make it easier to eat, but I did use the provided cracker as well on a couple of the joints. Even though the red skin potatoes were simple they were delicious and hit the spot. I only had one clam that didn’t open. The corn was perfectly cooked, and the cole slaw was creamy and only needed a dash of pepper to make it perfect. It definitely hit the spot.
I treated myself to a clambake at Sokolowski’s, which is the one I recommend, last Saturday. Sokolowski’s serves their clambake every 
Saturday in October and do not advertise it on their social media. They don’t have to. I got there at 5:15 and the line was out the back door and into the parking lot. We stood in line for a little over an hour and slowly made our way through the restaurant. I witnessed one old couple make their way through the restaurant and jump to the front of the line. 
Don’t be that person—even if you have reserved a clambake (which Sokolowski’s recommends) you still have to stand in line with the rest of the plebians. There were a lot of delicious choices being offered that night – including grilled red snapper, mussels in a cream sauce, grilled trout, battered cod or perch as well as the usual kielbasa, meatloaf, chicken paprikash and stuffed cabbage. I decided if they were out of clambakes by the time I reached the steam pans I would get a dozen clams, a bowl of clam chowder and a kielbasa dinner to go (so I could eat the side salad there). Luckily they still had clambakes by the time I ordered at around 6:30.
I obviously quickly ordered the clambake ($40) and chose the 12 oz NY strip steak instead of the 1/2 chicken, candied yams instead of red skin potatoes, and sweet corn instead of green beans. The clambake also apparently came with garlic toast (but I never was offered that and grabbed a dinner roll instead) and a slice of pumpkin or apple pie for dessert. I chose a Fat Heads Bumble Berry Ale to top it off. I started with the clams, because they get cold quickly. I dipped the tender clams in the melted butter and didn’t have a single closed clam indicating a bad one. The clam chowder is the best clam chowder I have ever eaten – with chunks of chopped clam that are 
clearly not from a can, perfectly cooked red skin potatoes and lots and lots of delicious flavor. I managed to eat half of the steak, yams and ear of corn. I even loved the clam broth here, which I normally don’t bother with. Once stuffed, I got a box for the steak, yams and corn, grabbed my pumpkin pie (which was wrapped on a plastic plate I could just bring home with me) and headed home, looking forward to lunch or dinner the next day.
I won’t be in town for the last clambake weekend of the season, but I think I did the season justice. I wanted to post this in case one of you wanted to grab a clambake before the season ends.
Contact info:
SweetBerry Fresh Market
30022 Euclid Avenue
Wickliffe, OH 44092
(440) 569-1042
The Lobster Pot
2749 SOM Center Road
Willoughby Hills, OH 44094
(440) 569-1634
Sokolowski’s University Inn
1201 University Road
Cleveland, OH 44113
(216) 771-9236
dining area from the bar and sushi bar. I saw a lychee martini on the menu and haven’t looked back. The lychee martini is really nice and refreshing, with a lychee garnish.
was not all that impressed with the “Yummy Roll.” It was supposed to have mango in it, but there wasn’t enough to notice. On the other hand, the Monkey Roll was out of this world. The Monkey Roll is topped with tempura banana. I was a little nervous ordering it, but it ended up being my favorite thing. The sweetness of the banana played off the fish and eel sauce nicely. It may not sound 
that great, but if you like banana trust me. You will love it. I suggest ordering it closer to the end of the meal as a dessert roll.
Snow Mountain Roll that night in addition to the Monkey Roll. I loved the Snow Mountain Roll, so keep that in mind if you are trying to choose. But the entree that blew us all away that time was the sushimi boat for two. Since one of my friends is diabetic he tends to stay away from rice if he can. The sushimi boat was absolutely stunning. They really do a great job with presentation here.
If you like paprikash you will like this dish.
So much so that we went back a couple of months later to enjoy it again. We also couldn’t get enough of the complementary fresh bread and probably went through three refills of bread and one refill of the dipping oil.
version features poached free-range chicken in a broth featuring dill, parsley, lemon and golden rice. The lemon and fresh herbs gave it a nice bright flavor, and the chicken was nicely shredded. It was hearty yet light enough to whet my appetite for more.
pizza in a jumble. A true Italian Quattro Stagioni features four sections with diverse ingredients, with each section representing one season of the year —traditionally Parma ham or olives (winter), artichoke hearts (spring), tomato & basil (summer), and mushrooms (fall). This pizza was done the right way, even if it was missing the tomato & basil and featured both Prosciutto di Parma and Kalamata olives. At least they tried. I just found the dough a little too thick for my liking.
in a nice sauce and accompanied by some hummus, tzatziki and pita bread. My friend loved this.
around to the right side of the building. You walk in and are greeted with whimsical candy statues.
and gourmet root beers. I am partial to the Caruso sodas. You can mix and match or buy a case, a four-pack or single bottles. There is a cooler at the end with some chilled bottles for immediate gratification.
Pez dispensers are displayed on a huge wall, the electronic lollipops are grouped together, as is the bulk candies in bags as well as bins so you can buy as little or as much as you like. All the Pop Rock flavors you can think of! Boxes of Hershey brand chocolate bars are against the far wall. Lindt, Godiva, Dove, Hershey, Ritter Sport, Milka – they are all represented. There is a huge display of Haribo gummie candies and another area just lined with bulk Jelly Bellies. It is an OCD candy lover’s dream.
bulk Frooties and fruit discs. I also grabbed a soda to quench my thirst on the drive home.
and soda flavor they sell. The soda shop features over 200 soda flavors, 36 ice cream flavors and lots of different toppings. Some of the toppings include Sweeties Signature Hot Fudge, Sweeties Signature Chocolate Syrup, Butterscotch, 
Peanut Butter, crushed pineapple, sugar-free chocolate syrup, caramel, marshmallow, Spanish peanuts, chopped nuts, Rainbow Sprinkles, Heath® Pieces, Butterfinger® Pieces, Reese’s Pieces®, crushed Oreo®, Reese’s Peanut Butter Cups®, M&M’s® and Nerds®. They have a self-serve station with vanilla, chocolate or twist custard, vanilla yogurt or a 
flavor of the week. Lots of varieties of treats are available – including cones, sundaes, parfaits, “Syclones,” milkshakes, malts, soda pop floats, or signature sundaes. Some premium sundaes are made with Ghiradelli® chocolate. They even have the “spaghetti” ice cream that is so popular in Germany – vanilla ice 
cream, strawberry marinara sauce and shredded white chocolate cheese, but they also added chocolate meatballs to it. The kid’s menu has a couple other fun ice cream treats like an ice cream hot dog or a clown sundae. One even comes as a NASA treat with a parachute man toy.
business earlier in the morning from the Cleveland Clinic traffic. The location is going to be a hot one soon, with Fresh Fork Market’s plans to open a big facility there. Up to now the only draw there has been The Souper Market. There is a small parking lot across from E. 77th right next to the old Lancer Motel.
There is no seating. You can stand at the standing bar along the window to eat quickly or wait while they make your order. This tends to be a grab and go neighborhood, so that is fine with me. The Souper Market is also grab and go. I for one am happy the Cleveland Bagel Company is on the east side. I hope they can make a go of it here, because I like to support companies that value their employees enough to pay $15 an hour. Welcome to the neighborhood!
craving avocado was quite pleased with the generous slices.
bit odd since it should be hot from the spit. But it isn’t dried out, so I am not going to question it.
cheese and the saffron rice to go with the chicken kebab. The meat was tender and not dried out at all. The mac n cheese was a little bland, but it was certainly palatable. The rice was moist and delicious. They also offer Afghani Pulao (pilau), Indian Biryani, korma, rotisserie chicken with a pomegranate glaze, and lots of other choices. The restaurant is open from 10 to 2 on Sunday and Monday and 9 a.m. to 8:30 p.m. on Tuesday through Saturday. The store is open from 9 a.m. to 9 p.m. during the week and 10 a.m. to 7 p.m. on Sunday.
texture of the basil seed reminded me of a really tiny bubble tea, and the white grape flavor was heavenly. I can see myself going back and buying lots of these next time. Now that the place has been open a while I keep an eye on the expiration dates, which sometimes have expired. I buy boxes of baklava, produce, frozen entrees and appetizers, and various teas here as well. I do chuckle when I notice the Aldi brand small appliances for sale.
the Mountain Dew from the soda fountain).
cater to the Clinic crowd who don’t necessarily want Persian food, but want a quick and affordable lunch option. Their fried chicken also appears to be quite popular.
(spaghettini, capellini, penne, rigatoni, ziti tagliati, and fettuccini) is a base rate of $10, cavatelli and gnocchi are $11, stuffed pasta (meat, cheese or spinach ravioli and stuffed shells) is $12, bucatini, spaghetti chitarra and and “gigli toscana” are $12.50, and whole wheat pasta and gluten-free penne are $14. Pappadelle, burrata ravioli, and lobster ravioli are $14. They offer twelve different pasta sauces – marinara, carbonara, meat sauce, pomodoro, alfredo, “rosella” (a blend of their marinara and alfredo), piccata (lemon 
butter), marsala, aglio e olio, pesto, putanesca, and salsa a vongoli (baby clams slow cooked in either creamy alfredo, marinara, or oil and garlic). The pesto, carbonara, putanesca, pomodoro, alfredo, rosella, salsa a vongoli have an upcharge of $3 and the other sauces (except marinara) have an upcharge of $2. You can also add on various meats, seafood and veggies for $2.50-$3.50 depending on the addition.
The first time I ate here the Sunday Sauce called to me, and I simply can’t break away from ordering it. Sunday Sauce is what every Italian I know makes – call it sauce or gravy, it is simmered for a long time with pork neck and/or back, sausage and meatballs or even braciole. I order it every time I go and just vary the pasta. The Sunday Sauce is a delicious tomato sauce that comes with an Italian sausage, a meatball and some pork. For $20 it is generous enough for leftovers every time.
They are known for their Involtini pasta, which is ricotta cheese-filled pasta rolled into a log then cut into large pin wheels. I ordered it the second time I ate here – with the Sunday Sauce. It was almost too rich and decadent.
dipped in chocolate and a chocolate ganache. This cake is the BOMB. I am not exaggerating that it is probably the best dessert I have ever had – and I don’t like cannoli! It is light and ethereal – not dense at all. Simply heavenly. A small cake runs $40 and easily fed eight of us and yielded eight generous slices to take home as well. You can also order this cake for one person – just call ahead and order it.
into the butcher shop. It’s a cute little storefront. About half of it is tables for people to eat their food, and the other half is a large meat counter, coolers, a small freezer and a well-curated selection of specialty items.
bread from Orlando. Right as I was checking out, my dinner came out of the kitchen. I grabbed my shopping bag and headed out as the next customer ordered a couple fish dinners and a chicken dinner. It was 6:50.
anticipated a good meal. I was not disappointed. The shrimp were pounded a little thinner than I like, but they were still moist with a crunchy exterior. There was a slice of lemon hidden under the fries, which I squeezed over the shrimp to give it a light, bright lemon flavor. The fries had a nice light seasoning to them, and the slaw was good. I didn’t come for the 
slaw though. The 12 piece dinner was delicious and definitely hit the spot. I ate a couple spoonfuls of creamy and luscious banana pudding and popped it back in the fridge for later.
