In 1951, Bill Foster of York Harbor, Maine, offered the use of his land to the Civic Club of York for asportsmen's show. As part of the agreement, he also put on an old-fashioned Maine clambake to help the club earn money. And from this Foster’s Downeast Clambake was born
Bill’s catering success stemmed from developing a traditional method that was also portable. As news of his sumptuous New England clambakes spread, Foster’s was asked in 1961 to put on a New England clambake for General Mills Foods that was featured in their Betty Crocker's Outdoor Cookbook. This national exposure introduced the nation to both Foster’s and the traditional New England clambake.
Today, Fosters Clambake is run by Kevin Tacy who bought the business in 1985 along with Paul Murphy. Bill worked alongside the new ownership their first year to learn all the techniques that have made Foster’s a New England tradition.
Over the years, we’ve expanded the business so it now consists of five major segments:- New England clambakes catered at off-site locations
- New England clambakes at Fosters' York Harbor Pavilion
- Our full-service seafood restaurant also at the Pavilion
- Our seasonal location at National Harbor in Washington DC
- Mail-order clambakes that bring "ship shape" delivery of fresh seafood throughout the world
After catering a clambake on the front lawn of the White House for former President George H.W. Bush, demand for Foster's Clambakes in the greater Washington, DC, area grew rapidly. In response, we have started Foster's Clambake DC. Please visit our sister site for more information by clicking here.
A Foster’s traditional New England clam bake is a dining experience that should not be missed. Contact us today and let’s talk about your next event or party.