Cleveland Clambakes Are a Can't-Miss Fall Tradition

"In a century-old neighborhood bar a few blocks from Lake Erie, chef Jared Bazil treats the clambake like a community holiday: one big, sold-out seasonal event where his patio fills and he steams clams right on the street so guests first catch the warm scent of seafood. He puts a Cleveland spin on the classic with smoky kielbasa from a local butcher and says his New England clam chowder—thick and loaded with clams—is the best in the city; when asked how he eats them, he laughs that he likes to take all the clam meat out and put it in the butter, which tells you how indulgent the experience is." - Wendy Pramik