The fire at their storefront hasn't stopped Swanson's Fish Market ((203) 374-1577, www.swansonsfish.com) from preparing clambakes at their warehouse in Bridgeport. Pick the place and Swanson's will prepare a full-on New England clambake, cooked onsite. For $29.99 per person, you'll get two appetizers (a choice of shrimp, steamers, clams on the half-shell, stuffed clams or chowder), an entrée (lobster, rib-eye steak, swordfish or chicken), with corn on the cob, red potatoes, coleslaw and watermelon. And they'll bring all the fixings.
The guys at Pagano's Fish Market (86 Scribner Ave., Norwalk, (203) 831-8376) say they do a lot of clambakes at Compo Beach in Westport. They offer two appetizers (steamers and mussels), one-and-a-quarter-pound lobsters, corn on the cob, new potatoes with butter and parsley, coleslaw and a choice of a Caesar salad or green salad, plus fixings, paper and plastic plates, set-up and clean-up for $35 a person.
If you just want to pick up a lobster dinner, try the Sea Grape (1144 Reef Rd., Fairfield, (203) 254-2669, www.seagrapecafe.com), which is just a five-minute walk from Fairfield Beach. The lobsters are big — two pounds — and you can order them three ways: the basic with corn and potatoes (either baked or fried) ($24); the basic with the addition of steamed shrimp, scallops and mussels ($32); or all of the above with a New York strip ($45).
Also, southern barbecue is a welcome alternative to the traditional New England clambake. Bobby Q's (42 Main St., Westport, (203) 454-7800, www.bobbyqsrestaurant.com) offers an array of party packages, but the one that catches our eye is the Real Deal Barbecue Buffet. The price depends on how many meats you choose — St. Louis pork ribs, pulled pork, beef brisket, Texas-style pork sausage, turkey, pulled chicken, barbecue chicken on the bone, beef burnt ends or pork burnt ends. Two meats, two sides, rolls and corn bread comes to $16.99 a person, three meats to $18.99, four meats to $20.99. They also offer a mobile smoker and pit master if you want the scent and smoke of grilling meat and a guy willing to take the heat.