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LIVE VIDEO http://www.ustream.tv/channel/quahog-shack from Johnston R.I.

Hams Can Cook

 

 

Such a pleasure to harvest the bounty of Narragansett Bay.

Here you have an afternoon's work collecting quahogs (hard shell clams).

The name "quahog" is a term used by the Native Americans of this region.

There are many wonderful dishes you can make with this

gift from the sea.

Here are a few of them.

 

 

 

 

                         

                                   Fresh - on the half shell - with homemade cocktail sauce, consisting of

                                ketchup, horse radish, tobasco, worcestershire sauce and a dash of lemon juice. 

 

 

    

 

                                    

Here is a sample of one of three types of chowder.  New England (white) made with potatoes using a cream base.  Then there is the red chowder (Manhattan style) uses a tomato base.  Finally, Rhode Island uses a "clear" version using the broth acquired when the clams are steamed open.  All are GOOD!  If you find yourself in Rhode Island, you have to ask for  "chowda"  if you want to try our version.

 

 

 

 

 

 

                          

                                           Here we have linguine with clams.  A few are left in the shell for appearance.

 

Above is an example of antipasto.  There are many ways you can put this one together.  All you need are an imagination, and a bounty of ingredients.  Here we have Italian ham (prosciutto), mortadella, Italian salami, roasted red peppers, assorted cheeses, peperoncini, grape tomatoes, marinated mushrooms & artichoke hearts, black olives, cucumbers, and don't forget the bed of  Romaine lettuce.  This by itself is a meal.  All you need is some fresh Italian bread and a glass of wine.     

 

 

This salad is called caprese.  Simple but elegant.  Big slices of tomato alternating with slices of Mozzarella cheese.  Drizzle with olive oil and balsamic vinegar.  Top with shredded slices of fresh basil.  Mama mia it's so good!

 

 

 

     

This is my wife's favorite.  At Easter time she makes what we call a "rice pie".  This is a special treat only made once a year, and thankfully so, because it is NOT low calorie!  The ingredients include: pre-cooked rice, ricotta cheese, eggs, sugar, vanilla, light (ha ha) cream, and crushed pineapple.  Some people use a bottom crust.  You don't have to.

 

Are you hungry yet?  Stay tuned . . .

 

 

     

My station equipment:

Elecraft K3, ICOM 718, ICOM 706, PFR-3A (QRP), KX3

Antennas: Hexx Beam, Off Center Fed Dipole, Collinear Array and 5BTV Vertical, Tarheel Mobile

10 Meter Beacon running 0.5 watts on 28.250 Mhz (homebrew)

Amplifiers:  ACOM 1500, AL-80B & SB-200

Microphone: Heil PR-40 & Bencher Key

I am active on SSB, CW, Digital Modes (I do not have antennas for 160 Meters)

Look for me on the digital modes

 

QSL Info:

LoTW (preferred), eQSL (ag), QRZ or direct (no sase necessary - I will respond)

If at all possible, please avoid the Bureau unless you don't mind a long delay.

NAQCC 4080

10-10 No. 13485

WAS # 57,087

OMISS # 8781

YLISSB # 16875

DXCC # 59,473

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8361055 Last modified: 2017-09-30 21:43:47, 8633 bytes

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