Clambake by the Sea

For the perfect party, start with a beautiful setting on Little Mill Pond and add delicious cheeses, chowder, lobster and personalized touches.

By Lisa Leigh Connors
Photography by Ashley Bilodeau
Styled by Jackie Zartarian and
Amy Benz of Bungalow

Cocktail Hour – Down at the pier
Irish cheddar served with traditional “pub style” mustard and La Panzanella
multigrain artisan crackers, The Chatham Cheese Company
“Ship’s hatch” table, a 1930s solid teak hatch with original bronze hardware, Scott Feen of Atlantic Workshop
Cape Cod wine glasses from Simpler Pleasures

Appetizers
New England Clam Chowder from Backside Bakes
Brillat-Savarin cheese surrounded by tarragon and topped with fresh flowers, served with Bremner wafers from The Chatham Cheese Company

The Gathering Table
Candelabra/nautical sculpture centerpiece, by Scott Feen of Atlantic Workshop
Whale bottle openers, The Mayflower Shop
Red roses in silver mint julep cups, provided by Patrice R. Milley, Floral Designers
Lobster napkins and customized menus from M. Smith & Company
A traditional New England clambake, with lobsters, steamers, mussels,
corn on the cob and potato, onion and linguica with
drawn butter from Backside Bakes

The Perfect Ending – Dessert and a toast
Balsamic Berries with Tangerine Balsamic Vinegar by Gustare Oils & Vinegars
Chocolate Miso Pot de Crème from Bluefins Sushi & Sake Bar and a final toast to end the day. Monogrammed wine bag from Chatham Threadworks

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