He was named Caterer of the Year in 1995 by the Rhode Island Hospitality Association. The aromas fill the air and people often gather around the clambake site to see exactly what is happening under the canvas. The first serving in a clambake is a clear broth chowder. After the chowder is served, a brass bell is rung to signify the start of the clambake. Guests then gather around the canvas for its removal, and when the last canvas is removed, billowing clouds of steam and smoke arise for that wonderful aroma that fills the air.
Cooking is done over hot rocks that have been burning for over one hour.
Racks of food containing lobster, clams, mussels, corn, potato, onion, sausage, fish and brown bread are placed on top of the bed of rockweed. This is then covered with layers of canvas. The cooking process takes about three hours, depending on the amount of food. McGrath says that a Clamboil with the same ingredients can take about 2 hours and is prepared more simply with propane burners, lava rock, and heavy-duty stainless steel racks holding food. All this food preparation is done above ground, and usually for smaller groups.