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wendykhI'm actually really gobsmacked because while I've been doing clambake on the BBQ for years and tried to make a crock version, I JUST DISCOVERED that actually doing it in the crock the EXACT same way I do it on the BBQ + about a 1/2 cup of water = THE MOST AMAZING CLAMBAKE IN THE WHOLE ENTIRE WORLD THAT HAS EVER BEEN MADE AND ABSOLUTELY DEFINITELY THE BEST THING TO EVER CROSS MY KITCHEN DOOR.
ok so this is how it goes down. This serves 4. I used a 4qt crock and I intend to use my 8qt one and double it next weekend.
2lbs of baby pasta clams (no pasta is involved, it's just the style of clams)
1 lb of big ass shrimp, about 15-20. I would err more toward 20.
2 corn cobs
4 medium red potatoes
bit of lobster oil, or butter (I use lobster oil since mister is so lactose intolerant)
cajun spice
garlic
chives
about 12 slices of andouille sausage (this shit is expensive, but worth it -You will probably need to go to some fancy ass snotty deli store to find it. I found it in Atwater market but I didn't look anywhere else either)
Cut the corn cobs in half (shuck and wash, obviously) and put them on the bottom of the crock.
Next cut the potatoes into four-six half moons. Throw those in.
Before all this started, you should have peeled and deveined (if necessary) the shrimp, leaving tails on. Obviously the shrimps are raw.
Throw those in.
Wash and drain the clams. Throw those in.
Throw on the spices. And don't be shy. Unless you're not a spice person.
Add about a 1/2 cup of water and the lobster oil. (a bit)
Layer sausage on top.
Put it on high. Come back in about 90 minutes to two hours depending how fast your crock cooks. Stir it all up. The sausage will tear up. This is a good thing. Let it sit there and think about itself until the clams are steamed open, or if they're already open when you stir, give it another 30-45 minutes so everything steams in real well. Serve hot with a slotted spoon (so you don't get all that oil and water) into bowls with ice cold beer on the side in bottles preferably but cans will do, usually stored in a cooler, but no do not serve this stuff over beer. Sadly people have misinterpreted my directions before, so just being clear.
Note: This should be obvious, but if you think that southwest chicken salad at McDs is spicy, this is probably not a meal for you.
ok so this is how it goes down. This serves 4. I used a 4qt crock and I intend to use my 8qt one and double it next weekend.
2lbs of baby pasta clams (no pasta is involved, it's just the style of clams)
1 lb of big ass shrimp, about 15-20. I would err more toward 20.
2 corn cobs
4 medium red potatoes
bit of lobster oil, or butter (I use lobster oil since mister is so lactose intolerant)
cajun spice
garlic
chives
about 12 slices of andouille sausage (this shit is expensive, but worth it -You will probably need to go to some fancy ass snotty deli store to find it. I found it in Atwater market but I didn't look anywhere else either)
Cut the corn cobs in half (shuck and wash, obviously) and put them on the bottom of the crock.
Next cut the potatoes into four-six half moons. Throw those in.
Before all this started, you should have peeled and deveined (if necessary) the shrimp, leaving tails on. Obviously the shrimps are raw.
Throw those in.
Wash and drain the clams. Throw those in.
Throw on the spices. And don't be shy. Unless you're not a spice person.
Add about a 1/2 cup of water and the lobster oil. (a bit)
Layer sausage on top.
Put it on high. Come back in about 90 minutes to two hours depending how fast your crock cooks. Stir it all up. The sausage will tear up. This is a good thing. Let it sit there and think about itself until the clams are steamed open, or if they're already open when you stir, give it another 30-45 minutes so everything steams in real well. Serve hot with a slotted spoon (so you don't get all that oil and water) into bowls with ice cold beer on the side in bottles preferably but cans will do, usually stored in a cooler, but no do not serve this stuff over beer. Sadly people have misinterpreted my directions before, so just being clear.
Note: This should be obvious, but if you think that southwest chicken salad at McDs is spicy, this is probably not a meal for you.
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Date: 2010-07-11 09:05 am (UTC)David LOOOOVES when I make granola in the crock pot. It may be his favorite thing of mine ever.