Westport Fishermen: Last call for clambake

Westport Fishermen: Last call for clambake


WESTPORT — That annual September treat — baked clams and all the fixings — will be served up by the Westport Fishermen’s Association chefs this Sunday, Sept. 16, at the Sportsmen’s Club on John Dyer Road in Little Compton. To reserve a serving at this late date, contact the association quickly at the e-mail address below.

Another highlight of the event will be a raffle whose grand prize is the Green Heron,  a beautiful 17-foot hand-made cedar strip sea Kayak ideal for exploring the Westport River or even venturing beyond out toward Cuttyhunk.

Members of the Fishermen’s Association labored on the boat on winter weekends at the Westport Life Saving Station. Guiding the project were Tom Perkins, Jack Reynolds and Carol Coutinho among others.

Hand-made by members of the Westport Fishermen’s Association, this cedar strip sea kayak will be the grand prize of the clambake raffle.
This is the 29th year that the Fishermen’s Association has held its bake and they’re following a time-tested formula.

Alan Walters will be in charge of the bake crew that will set up the traditional way with rocks and seaweed for steam. Members of the association board will bake the brown bread.

The chefs will serve creamy hot clam chowder at noon followed by the clam and lobster bake at 2 p.m.. The generous bake is complete with assorted vegetables, meats, fish, homemade brown bread and stuffing. There will be a cash bar serving wine, cold Narragansett Beer, soda and water.

That sea kayak isn’t the only prize up for auction. Other prizes include local gift certificates and hand-crafted items from area craftsmen and artists.

Tickets for the regular clambake are $40 each while the bake with a whole lobster costs $50. Reservations are required to assure that the cooks have enough lobsters and clams for everyone.

To reserve a space, send a reservation and check to Westport Fishermen’s Association, PO Box 83, Westport Point MA 02791. Reservations can also be made by e-mail to [email protected]