We’ve always done a version of a kitchen clambake, usually served on a newspaper-covered picnic table. Last year I had an “aha” moment and started using enamelware serving trays, and bowls for the shells and butter— they look great and keep everything relatively neat. This picture is from @bonapetitmag — I don’t put andouille or shrimp in my clambake, just lobsters, steamers, mussels, and corn. These are the enamelware pieces I use.
Wishing everyone a happy Father’s Day!
The Pouch gathered leather clutch bag
Single-breasted leather coat
Intrecciato-woven leather tote
Ruched slingback leather pumps
The Pouch large leather clutch bag
Miles leather ankle boots
Print jute tote bag
bandana print tie neck blouse
Mella gold-tone hoop earrings
embroidered flared skirt