Cape Cod: Spanky’s Clam Shack in Hyannis


The second day in Cape Cod, we managed to catch the boat to Nantucket and explored the pretty island for the day (top tip: book your ferry in advance!). When we arrived back into Hyannis, we headed straight for dinner, eager to eat at a more socially acceptable time than the evening before.

We went o Spanky’s Clam Shack, which seemed like the place to eat in this little town, and joined the queue at the bar. I’m really not a fan of waiting or queuing in general but when I can sit at a bar and sip a drink (in this case frozen strawberry daiquiri) I really don’t mind.


When we were shown to the table (after only a ten minute wait) we got snacks straight away, like they could sense our hunger. I really liked the crab dip and crackers, although the presentation could have been improved on. But this is one busy restaurant so I can see why they like plastic bowls and wrapped crackers.


We got our starters quickly too. Sinead got another mountain of crispy calamari with a tomato chilli dip.


I tried something completely new for me; a stuffed quahog (no, not a Family Guy reference, it’s the actual name of the clam). It’s a huge clam filled with breadcrumbs, butter and herbs, and I really liked it. But it’s quite compact and therefore really filling.


While we were munching on our starters we saw lobster after lobster leaving the kitchen.


We got the main courses while we were still eating our starters (we had already sent them back once so felt bad if we did it again). But considering the size of the starters it would have been nice with a pause in between courses.

Anyway, Sinead’s chicken with kale and fries was really nice.



But I think my clam bake was even better. The lobster was huge and perfectly cooked and the corn was the best I’ve ever had. I also had a plate full of a local type of clam and as I hadn’t come across them before I got a lesson in how you peel and eat them from our lovely waitress (it required removing them from the shell, pull of a membrane and then soak them in stock for quite a while to remove the sand). It’s always fun to try new things, and the clams were quite nice but I prefer the regular sweet ones. I also got a baked potato which I barely touched as the lobster, corn and clams were more than enough for me.

I really liked this place, but be prepared for big huge portions and a quick pace.

Spanky’s Clam Shack, 138 Ocean St., Hyannis, MA 02632

Chicken drumsticks with sweet chilli marinade

I always tend to by chicken drumsticks when they’re on offer, as I like the darker chicken meat and these are perfect to snack on, bring to a picnic etc.

The recipe for this fabulous marinade is from a great Swedish food blog called Smaskens. Annika who runs it is one of my role models in cooking and all the recipes I have tried from her have been wonderful. This was no exception.

I ate the drumsticks in two ways. First served with couscous with lemon and spinach and a simple cold sauce with creme fraiche and sweet chilli. Second just lukewarm with corn on the cob. Both were delicious, and if you marinade the chicken for as long as I did, 48 hours, the meat is so tender and succulent you don’t need a sauce with it.

Chicken drumsticks with sweet chilli marinade

After Annika’s recipe.

1,8 kg chicken drumsticks

50 ml Chinese soy sauce

100 ml sweet chilli sauce

100 ml olive oil

4 cloves of garlic, grated/pressed

2 tsp sambal oelek

1 tsp salt

black pepper

Mix the ingredients for the marinade and pour it into a large ziplock bag (double-bag if needed) and add the chicken. Marinade for at least an hour, preferably longer. I kept mine in the fridge for 48 hours, turning it around a few times to the marinade to distribute evenly.

Place the chicken on a wire rack with a roasting tray underneath. Cook in 200C oven for about 30 minutes, turning after 15 minutes so the cook evenly.