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Dutch Oven Clambake

Clams can be stored in the refrigerator for one to two days before cooking. Store them in a container that allows air to breathe. Wait until an hour or two before cooking before adding clams to a bowl of water. This will help remove sand and grit from the clams.
Lobster should be purchased the same day as cooking, if possible. Keep the lobster in the refrigerator, in a container that allows air to breathe. The lobster should not be stored in water.

Pans needed: Large stock pot, cast iron dutch oven or cauldron, preferably 12 quarts in size or more. Large bowl or container for mixing kale. 1 separate containers for potatoes; 1 container for onions, sausage and corn. Plus containers to store the seafood.

In a large bowl or container, mix olive oil and salt into the kale. This will give it the consistency and taste of seaweed when cooked.

Cut potatoes into quarters. Place in the big pot so the potatoes cover the bottom. Add wine so the potatoes are almost covered. (If you don't have enough wine, you can add water or chicken broth to bring up the liquid level.) Cover potatoes with kale. Cover pot, turn on heat. Wait 30 minutes for the pot to come to a boil and begin cooking the potatoes.

The pot should be boiling and steaming. Place lobsters on top of the kale. Cover pot and cook 10 minutes.

Add onions. Squeeze the juice from the lemons into the pot, then add the lemons to the pot. Add parsley and thyme, and cajun seasoning. Add sausage and corn. Cover pot and cook for 5 minutes.

Add clams. Cover pot and cook for 10 minutes.

Add shrimp. Cover pot and cook for 5 minutes.