Norco Clambake Thanks and Recipes

The Norco Clambake went off as planned on Sunday, August 15th, with perfect New England weather. 30 club members and guests enjoyed a generous spread of traditional fare including lobsters steamed with seaweed, steamer clams, corn on the cob, woodfire grilled chicken, fresh dug clams for the chowder, home made slaw, espresso brownies, and lots more. Norco thanks volunteers Matt Surabian, his sister-in-law Lauren, Charlie Wisnewski, Britta Carlson (and her mother-in-law), Mike Rainville, Chris Giglio, Barb Adams, and Wayne Adams.

Recipes available for the asking, – Charlie’s clam chowder, home made cole slaw dressings, and espresso brownies.

For those who enjoyed the cold appetizer spread and want to recreate the variety for your next gathering. Cheeses were: extra seriously sharp Cabot cheddar, Finlandia lacey baby swiss, MB store brand blue cheese, BelGioioso aged provolone, Yancy’s bacon horseradish, MB store brand pepper jack, smoked gouda. Other items as part of entry were pimento stuffed green olives , gherkins, sliced pepperoni. Veggies were carrots, celery, tomatoes, and broccoli. Mix of crackers. Choice of Wishbone ranch dressing or creamy Cesar dressing for dipping

Espresso brownie recipe.  . Plus get dark chocolate covered coffee beans to top each serving.   For espresso , find in the spanish/latin america section of local supermarkets this brand of espresso : Cafe Bustelo Espresso Ground Coffee ; comes in a can or in a vacuum sealed rectangular pouch, both are bright yellow hard to miss.  Small touches make a big difference in taste and presentation….says the chef in all of us.


Coleslaw dressing : .  Use both green and purple cabbage. Speed up shredding by using cabbage wedges and carrot sticks through a food processor with the shredding blade,  Celery seeds make a big difference, can be hard to find at times in the spice section.   Use real mayo, not an imitation.  OK to use apple vinegar instead of white wine vinegar. On Norco clambake day, used apple vinegar. Sea salt instead of iodized salt makes a noticeable taste difference too.

Charlie’s Clam Chowder – ingredient list

  • fresh dug quahog clams, diced and with juice. (S&S Seafood in Fitchburg sells these); Charlie digs his own on the cape.
  • 1 lb of lean country style bacon
  • onion: yellow or white or vidella
  • 2 stalks celery (not two bunches of celery)
  • yukon gold potatoes
  • 1 large can of cream of celery soup (50 oz) or 5x10oz cans (on every store shelf)
  • 1 lb of butter
  • 1 lb of margarine
  • 3 lb can of shucked clams (can be found at S&S Seafood in Fitchburg or Worcester restaurant supply store
  • 1 quart heavy cream
  • 1 quart light cream or 1/2&1/2
  • salt
  • pepper
  • corn starch (only if base is too thin at the end of the cooking and blending process)
  • oyster crackers, only Westminster will do … more local pride (now made in Vt 😉 ) 

S&S Seafood in Fitchburg is a different company than S&S Market/Farm Stand in West Boylston.