During clambake season, Gunselman’s Tavern serves a traditional clam chowder that starts many of their clam-focused meals.[3][10] The chowder is part of a lineup that includes steamed clams and other bake components, and it leans into a classic, broth-and-cream style associated with Midwestern clambakes.[3][10] When enjoyed, the soup offers a warm, savory base with clams and vegetables, setting the tone before the rest of the clambake spread.[3][10] Regional coverage of clambakes notes that patrons look forward to starting their meal with this chowder and clam broth as part of the annual ritual.[3]