With the sun setting over Katama Bay, waders on, waist high in water and camera in hand I had the most delicious conversation about harvesting quahogs with this wonderful salty man – Paul Bangs. Our conversation kept flowing as I felt the true sense of what I was seeing, smelling, hearing and documenting. Mr. Bangs, a Martha’s Vineyard local, harvests bivalves and other watery edibles year round from the waters off his home shore. He is also the author of the most delicious savory Quahog pie I’ve ever tasted. Paul’s long time friend and chef Dee Geiger from Tea Lane Caterers has deftly created a savory pie with delectable results from Paul recipes, AKA: Quahog Pie”. I love that Dee decorates the pie with a Quahog shell, center stage, bringing the sea into the grocery store and shopper.
With the sky turning crimson red and chimney orange our conversation continued until we reached the shore and downed some of the stray oysters Paul picked up while quahogging.