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Coastal clambake menu

A memorable island dinner with plump mussels, briny clams, and warm flaky biscuits and sweet blueberry squares for dessert.

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Stovetop clambake.
Photo, Roberto Caruso.

Long, hot days of summer on the east coast are punctuated by leisurely afternoons on the beautiful coastline beaches, cool dips in the Atlantic and memorable dinners in the sunset. While PEI may be famous for its lobsters and potatoes, this month we’re highlighting some of the other edible gems this gentle island has to offer.

Drinks
Chill a few bottles of white wine:

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Chilled white wine. 

 

Chateau Gaudrelle Clos le Vigneau Vouvray, France, $19.
This dry chenin blanc from France’s Loire Valley is sure to romance any shellfish. A classic bouquet of white blossoms sits wonderfully with an invigorating, assertive mouth feel.

Couly-Dutheil La Coulee Automnale Chinon, France, $16.
Another from the Loire Valley, this cabernet franc is a gem. With an evocative nose of violets and hedgerow fruit, it makes a surprisingly good foil for this clambake.

 

 

 

 

Green-onion-biscuits

Green onion biscuits with old bay butter.
Photo, Roberto Caruso.

 

Side
Green onion biscuits
Serve your clambake with a side of flaky biscuits spread with Old Bay butter.

 

 

 

 

 

 

 

Stovetop Clambake recipe Photo by Roberto Caruso

Stovetop clambake.
Photo, Roberto Caruso.

 

Main
Stovetop clambake
This main includes some of the best seafood found along the coast of PEI — plump mussels and briny clams.

 

 

 

 

 

 

 

Blueberry-lemon cheesecake bars recipePhoto by Roberto Caruso

Blueberry-lemon cheesecake bars.
Photo, Roberto Caruso.

 

Dessert
Blueberry-lemon cheesecake bars
The island’s homegrown wild blueberries make these squares a sweet end to dinner.