Chef Scott's steamer works overtime today at the 13th annual Parkview Clambake. Hundreds of clams are boiled in an enormous stainless-steel contraption and served to patrons of the blue-collar hangout. If the weather cooperates, owner Norm Plonski will even open the bar's backyard patio for outside dining. "I guess we do it right, because everybody likes it," he says. "Nobody's ever complained."
For $20, Scott dishes up a bowl of 12 middleneck clams, along with half a chicken, redskin potatoes, corn on the cob, coleslaw, chowder, and rolls. For an extra $5, he'll replace the chicken with a 12-ounce steak. If you crave more clams, $6 gets you an additional dozen. Leftovers are turned into the bar's famous clam chowder. Says Plonski: "It's so good that you could live on the stuff."
Sat., Oct. 21, 4-7 p.m.