If the weather cooperates, stays as it has been for the past few days, Sunday, Oct. 22 will be a perfect day for a clam bake. That is what Chef John is planning for his River House Restaurant & Raw Bar, 3015 River Rd.

Chef Varanese will roll his over-sized steamer out to the patio of River House, fire it up, and offer a New England-style clambake, with a dozen Top Neck clams from Buzzards Bay Massachusetts, corn on the cob, new potatoes, and chicken and sun-dried cherry sausage. The party will include yard games for guests and live music from Joe D’Amato.

The clambake will be from noon-4 p.m. The cost will be $17.95 per person, with the option to add a dozen extra clams for $12.

Reservations are strongly recommended as quantities are limited. Call (502) 897-5000 or emailClam  letsdine@riverhouselou.com.