Make
way
for
steaming
hot
piles
of
clams,
mussels,
crawfish,
crab,
kielbasa,
corn
and
potatoes
spread
out
over
a
(news)
paper
covered
table,
seeping
with
warm
melted
butter
and
seasoned
with
Chef
Comella’s
spices.
Manners
go
out
the
window,
silverware
is
forbidden
and
an
ice
cold
beer
or
cocktail
is
a
must…
Although
similar
to
our
original
clambake,
we
are
talking
about
our
new
Chef
Comella’s
Cleveland
Seafood
Boils.
Euclid
Fish
and
our
culinary
team
has
developed
a
new
twist
on
an
old
coastal
favorite
to
add
on
to
our
fall
clambake
menu
and
your
family’s
table.
Since
1944,
Euclid
Fish
has
always
focused
on
family,
quality
and
innovation;
continuously
working
to
build
on
the
tradition
through
a
family
bond
and
of
course,
food.
For
that
reason
alone,
we
found
that
there
is
no
better
time
than
now
to
introduce
a
new
concept
to
our
favorite
clambake
menu;
one
that
we
love
(almost)
just
as
much
as
our
original
clambake!
We
are
excited
to
bring
you
three
coastal
favorites
through
our
Chef
Comella’s
Cleveland
Seafood
Boils,
providing
you
with
three
distinct
flavor
profiles
packed
with
regional
staples.
Seafood
Boil
Options:
All
of
our
seafood
boils
are
packed
in
a
food
safe
bag
that
is
ready
for
your
steamers
or
clam
pots
and
filled
with
enough
to
feed
one
hungry
(…very
hungry)
individual.
Each
boil
also
comes
with
a
side
of
cole
slaw,
a
roll,
butter
and
all
paper
ware
just
like
our
Original
Clambake!
(Like
we
mentioned
earlier,
utensils
are
optional
as
our
favorite
way
of
eating
a
boil
is
spread
out
over
a
table.)
From
the
Southern
Coast,
we
bring
you
our
LOW
COUNTRY
BOIL:
This
boil
is
filled
with
a
half
dozen
wild
middleneck
clams,
a
quarter
pound
of
crawfish,
a
quarter
pound
of
easy
peel
shrimp,
spicy
three-pepper
sausage,
corn
on
the
cob
(half),
redskin
potatoes
and
a
seasoning
packet
to
add
during
your
boil.
From
the
north-eastern
coast,
we
bring
you
our
PORTLAND
BOIL:
This
boil
is
filled
with
a
half
dozen
wild
middleneck
clams,
a
half-pound
of
Prince
Edward
Island
mussels,
a
quarter
pound
of
easy
peel
shrimp,
kielbasa,
corn
on
the
cob
(half),
redskin
potatoes
and
a
seasoning
packet
to
add
during
your
boil.
Finally,
from
the
mid-eastern
coast,
we
bring
you
our
MID
ATLANTIC
BOIL:
This
boil
is
filled
with
a
half
dozen
wild
middleneck
clams,
two
Genuine
Blue
Point
oysters,
two
Jonah
crab
claws,
a
quarter
pound
of
easy
peel
shrimp,
black
pepper
sausage,
corn
on
the
cob
(half),
redskin
potatoes
and
a
seasoning
packet
to
add
during
your
boil.
Additional
Notes:
-
Mix
and
match
your
boils
and
clambakes
to
completely
customize
your
2016
event.
-
We
can
provide
a
steamer/
pot
with
the
purchase
of
four
or
more
clambakes/
boils,
and
always
have
burners
available
as
well.
(We
require
a
deposit
on
all
equipment,
returned
to
you
upon
return
of
our
equipment.)
-
For
a
quick
and
easy
pickup,
we
will
have
our
boils
packed
in
the
bags
ready
to
go,
without
the
sides
(cole
slaw,
roll,
butter
and
paperware.)
Become
a
Boil
Master-
It's
Easy!
Not
sure
on
how
to
cook
a
seafood
boil?
We
promise,
you
don’t
have
to
be
a
boil
master
to
perfect
your
meal.
Just
follow
these
few
easy
steps
below:
Equipment: We
will
help
you
pick
the
proper
size
pot
for
your
boil-
we
will
just
need
a
final
count!
1-Fill
your
clam
pot
3/4
full
of
water.
(You
must
add
enough
water
so
that
all
bags
will
be
completely
submerged
in
water
when
added.)
2-Set
your
stove
top
or
burners
to
high
heat
and bring
the
water
to
a
rolling
boil.
3-Once
at
a
rolling
boil,
add
your
seasoning
packet(s).
4-Oncethe
seasoning
has
been
added, add
your
seafood
boils
to
the
water
and
allow
for
it
to
cook
for
30 minutes
at
a
constant
steady
rolling
boil.
5-Carefully
remove
the
seafood
boil
with
tongs
and
serve
hot
either
plated
or
poured
out
over
a
paper-covered
table.
(Please
discard
all
shellfish
that
have
not
opened.)
For
additional
flavor
once
cooked-
You
can
add
additional
Old
Bay
Seasoning
or
Cajun
Spices,
melted
butter,
hot
sauce
or
fresh
squeezed
lemon.
If
you
have
any
more
questions,
please
feel
free
to
call
or
email
us!
(If
you
are
cooking
your
boils
with
clambakes-
At
the
point
of
pulling
your
chicken
out
of
the
clam
pots
or
steamers,
you
can
then
add
your
corn
and
boils
on
top.
Add
the
seasoning
over
the
seafood
boils,
close
the
lid
and
cooked
for
an
additional
30
minutes.)
For
online
ordering,
please
view
our
boils
and
clambakes
here.
For
additional
questions,
please
call
our
customer
service
department
at
(440)
951-6448.
Happy
Eating,
The
Euclid
Fish
Company
