In a delightful twist on tradition, the Pesarik-Thompson crew recently took their beloved clam bake on the road. The final stop: DiMillo’s on the Chesapeake East, where the entire Maryland team, along with some family members, gathered to experience the classic New England feast that’s second nature to Mainers. Hilary Pesarik-Thompson, DiMillo’s Yacht Sales’ Sales Manager, is renowned for the clam bakes her family hosts. While DiMillo’s on the Chesapeake East and West crew had heard talks of these legendary gatherings, last week, they witnessed the legend firsthand.
For those unfamiliar, a New England clam bake is a time-honored tradition where clams, lobster, corn on the cob, and potatoes are steamed together with seaweed to create a feast that embodies the essence of coastal living. It is a true labor of love! We look forward to more events such as this that celebrate our diverse traditions and bring us all closer together! Enjoy this glimpse into the first clam bake at DiMillo’s on the Chesapeake.
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- Maine trivia while we wait. Broker Bradley Peer cleaned up!
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- Hilary demonstrates how to put a lobster to sleep in order to take the rubber bands off of their claws
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- Building the bake
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- Eggs are the timer. When the egg is hard boiled, the lobsters are done.
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- Time to eat
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- DOTC East digging in
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- DOTC West digging in
