Bob's creates meal combos fit for any winter appetite.
Some like it hot and some like it cold, so this January 2014 Bob’s Clam Hut will offer two combo meal options on their “Polar Opposites” menu for those that crave the warmth of comfort food in the winter chill or those that dream of summertime picnics on the beach. Enjoy the best of both seasons with Bob’s signature dishes:
“The Polar Bear Club” ($9.95) represents classic summer items for those longing for June:
- Lobster Roll
- Iced Tea/Lemonade
“The Winter Warmer” ($9.95) embraces cozy wintertime dining for the snow adventurists:
- Lobster Stew
- Onion Rings
- Hot Tea/Coffee
For $9.95 more, cap it off with a Bob’s baseball hat for the summer sun or fuzzy beanie for the winter frost. So, which winter are you?
Available daily January 1 - January 31, 2014
$9.95 for each combo meal with the option of adding a baseball cap or winter beanie for an additional $9.95.
For nearly 25 years Lillian Mangos was there to take your
order at Bob’s Clam Hut. Now the Clam Hut will honor its legendary employee
with a special night on Tuesday, July 23rd, from 5 until closing.
The special night will be Lillian themed with limited
edition Lil’s night t-shirts for sale and worn by Bob’s staff. Collages and
posters that chronicle Lil’s time at Bob’s will decorate the Clam Hut. Other
acts of homage include a special dinner with clams- cooked Lil’s way of course,
and country music, another favorite of Lil’s, under a tent in its back yard
Bob’s owner Michael Landgarten hired a then 60 year old
Lillian Mangos in 1986 where Lil quickly rose to a renowned status as Kittery’s
most famous cashier, and a crowd favorite at the Clam Hut. For Bob’s customers,
ordering at “Lillian’s Window” was a special, unique experience. Landgarten
remembers, “While Bob's has four cash registers to receive orders often ‘Lillian's
Window’ had 10 or more deep on line while the other windows had no one.”
Lillian’s influence did not just end with the order window.
She left her mark on the menu as well with her own recipe for frying clams as
an option for Bob’s customers.
Perhaps even more than Bob’s customers, the staff at will
miss Lillian at the Clam Hut. After 25 years of working 6 days a week and
taking hundreds of orders per day, Lillian had a lasting impact on the people
around her. “It was an amazing and unpredictable thrill to have lucked into
having Lillian Mangos work at our clam hut. We were blessed to have her and
have her for so long.”
So for one night this summer, we can come together, enjoy
our Lil style clams, raise our glasses of ginger ale (yes another Lillian
favorite) and count ourselves lucky to have known such a star.
The following article is a piece we wrote for Maine Open Air; a blog site promoting outdoor activities in Maine. You can check out the original article and other cool blog posts at http://www.maineopenair.com/.
Hello fellow Outdoorsies and a big thank you to the Maine Open Air Blog for inviting us to contribute! This will be Bob’s Clam Hut’s first foray into the blogosphere, and we’re very excited to share some of our recipes, cooking techniques and goings on with the readers of Maine Open Air.
When Will first asked us if we wanted to be part of his Maine themed, outdoors blog I thought: Of course! But what on Earth are we going to post about? Bob’s doesn’t have a famous chef and generally we try not to flambé our clams. I finally decided that showcasing what we do best – consistently great clam shack fare in a fun Maine setting- would provide the Open Air readers with an interesting peak behind clam curtain.
Since it’s technically spring (how many feet of snow does Sugarloaf still have?), I thought that sharing a summertime recipe might be in order. Bob’s coleslaw recipe is a tried and true favorite that has been with the restaurant for more than 50 years. It’s a Bob Kraft original, so before I shared it with you all I had to get a special security waver to take it out of the vault and make it public. Coleslaw is picnic table staple and an essential BBQ addition. I hope this recipe makes it to your cookouts this season. Here’s to summer!
PS – I scaled down the recipe for home use, but the photos are of typically sized batches we make at the Clam Hut.
BOB’S CLAM HUT ORIGINAL COLESLAW
For the Slaw:
2 pounds shredded cabbage
½ pound shredded carrots
For the Dressing:
2 Cups Mayo
6 Tbsp of White Vinegar
1 Tsp Black Pepper
1 Pinch of Salt
½ Cup of Sugar
2 Tsp Celery Seed
½ Tsp Puree Onion
Combine cabbage and carrots in a large serving bowl.
Combine the mayonnaise and vinegar in a mixing bowl and whisk together until the mixture is smooth.
(Thanks for stirring Rachael!)
Add the salt, pepper, sugar, celery seed and onion. Mix thoroughly.
(You'll need these.)
Add the dressing to the cabbage and carrot mixture until the coleslaw can hold shape.
And that’s it! You should now have delicious coleslaw (If you ended up with eggs Benedict please go back to step one). To learn more about Bob’s you can visit our website at www.bobsclamhut.com. You can also visit us on Facebook or follow us on Twitter. Thanks for reading. Eat Clams!