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Enamelware Steamer

982 Views 3 Replies 3 Participants Last post by  DJ in WV
My wife and I love going to antique malls and sales. We stopped in a mall in Lexington, VA on Saturday and found an enamelware steamer. Neither one of us had seen one before and both thought about how easy it would be to steam ears of corn in preparation for cutting and freezing.

I got it for $15. I needs the valve replaced and there are a few chips in the enamel, but hey, I like it and it'll be useful.

A few pics:

Tire Automotive tire Auto part Rim

Drink Label
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I've used the same type of Enamel cookware to make Frogmore Stew a Carolina favorite. I own a stainless steel version now...don't have to worry about chips and rust holes. :fing32:

Frogmore Stew Recipe and History, How To Make Frogmore Stew, Whats Cooking America

Frogmore Stew is considered a classic Low Country South Carolina dish. This dish is also know as Low-Country boil and Beaufort Stew. The dish gets its name from a place that has only a post office on one side of the road and a two-story white country store on the other. Frogmore is the mailing address for the residents of St. Helena Island just off the South Carolina coast.

Frogmore Stew is actually not a stew and it contains NO Frogs! Frogmore Stew features two main ingredients, fresh shrimp and freshly-shucked yellow corm, but most anything that is good boiled, such as crabs, ******* potatoes, and even crawfish can be added. This seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors, with plenty of ice-cold beer.

Frogmore Stew

Beaufort historian, Gerhard Spieler believes that the recipe was the invention of local shrimpers who used whatever food items they had on hand to make a stew. Richard Gay of Gay Seafood Company also claimed to have invented Frogmore Stew. On National Guard duty in Beaufort in the 1960s, he was preparing a cookout of leftovers for his fellow guardsmen and he brought the recipe home to the community of Frogmore with him, putting out copies of the recipe at his seafood market and selling all the necessary ingredients. Frogmore Stew has become a current favorite at some fancy restaurants in Charleston and some of the resorts along the Carolina coast.

Frogmore Stew Recipe - How To Make Frogmore Stew:

Recipe Type: Shrimp, Soups & Stews, Pork, Corn
Cuisine: Southern, Low Country Foods
Yields: 8 servings
Prep time: 10 min
Cook time: 15 min


1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning*
******* new potatoes (depending on size, 3 or more per person)
2 pounds spicy sausage (like andouille or kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces
4 pounds uncooked shrimp in shell, preferably jumbo-size shrimp**

* The general rule is 2 tablespoons crab boil seasoning per gallon water (or more to taste)

** Some people like to substitute fresh crab for the shrimp.


In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.

When the seasoned water comes to a boil, add ******* potatoes and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife but not mushy.

Add sausage and gently boil, uncovered, 5 minutes.

Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately, don't wait until water is boiling).

Add shrimp and cook and additional 3 to 5 minutes longer. Don't overcook the shrimp. Remove from heat and drain immediately.

Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole handful of napkins or paper towels.

Yields 8 servings.


Those are a dime a dozen up here DJ, we do steamed clams or clam boils every summer in one. You'll like having one in the arsenal! :fing32:
That boil looks really good. I got a sweetheart of a deal several years ago on a King Kooker Chef's Hot Tub and couldn't resist.

We've done a number of boils with it and also use it to blanch our sweet corn before cutting it off of the cob for the freezer. VERY handy to have around.


I had a feeling these things were common in New England. Clams just aren't as popular here in the mountains as they are in Mass. :D We've been known to go out and have a fantastic time frog gigging though.
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