How about clamming? Low tide is about 7:30am today so Paul Suthard met SWMBO and I at Saints Landing at 6am. We like to get there before the crowds and we were successful. We were the only 3 out there, for a brief moment, but another couple beat us as first on the flats. They limited and then we did, too, in about 20 minutes. I had cracked a few ribs last week paddle boarding so Paul's help was even more appreciated. He used one rake, SWMBO the other and I used my toes.
Paul Suthard (PLS30820 to you beerleggers) with our limit
Now once we were done and it came time to split the harvest Paul would NOT take his fair share! He didn't even take a dozen I don't think! However, they will not go to waste and Sunday I'll be back out there for more.
We have a strange little program in town regarding our shellfish. the Natural Resources department seeds, or stocks, the flats each week for harvesting. They do this to protect the natural producing areas from being over harvested. Very regulated, very easy to get your limit, and not much challenge. I'm going to get my license in the neighboring town of Orleans so I can go year round, and without so much regulation, but a little more challenge 🙂
Thanks for your Help Paul Suthard! Come and get some more quahogs!
I think i might have to go get my shellfish license... That was really easy. Thank God we made it out before the crowd!!! Thank you again Don!
Don't bother with a license this year Paul. We can only go on Thursday and Sundays, in July and August. Since you're leaving Sunday, oh well, next year.
Thanks for going out with us this morning. More company makes it merrier 🙂
Dtp
Hope you donated all of them to a homeless shelter or somewhere else where people will eat anything they can get their hands on, no matter how disgusting. Have never figured out why people think they are food.
6AM on a Cape Cod vacation, >Recipe for Paul Suthard
Well now Holy Heifer.... I like them in a nice garlic sauce over pasta, ground and stuffed, or even in my perfect dairy free chowder. (sometimes I feel like Gump when I talk about shellfish.)
But most of all the pasta sauce.
For Paul Suthard.
Shuck the quahogs, preserving all that wonderful clam juice.
Saute some garlic, about 4 cloves, minced, for a dozen clams. in olvie oil until slightly brown.
Add all of the clam juice, a few shakes of hot pepper flakes and simmer for about 5 minutes, while you chop the quahogs into fine bits.
Add the quahogs to the simmering pot, turn up the heat and boil for a minute.
Mix with pasta for a minute, this mixing is very important to complete cooking the pasta which you cooked to almost done, and it helps meld the flavors.
And don't share with Holy Cow 🙂
Might just have to drop in on you sometime there, Donald!
Stephen
6AM on a Cape Cod vacation, what to do?>Stephen
Do that Stephen, We can talk "Roll Tide Roll"!! And I'll explain why I left this god graced area for the deep south for college 😉
And if you come during shellfish season we'll go get us some. Or go for a sail instead.
