I recently received the opportunity to review one of Martha Stewart’s enameled cast iron pots. My dad helped me out with this one as he’s the one that made this really deliciously simply New England Style Clam Chowder. With just a few ingredients, this soup together comes together really easily and is super tasty.
The cast iron pot helped to keep this chowder warm for hours after it was made, too. Impressive!
I choose the smaller 3 quart enameled cast iron pot for its size and versatility. They also have 6 quart and 8 quarts pots and I can only imagine how hefty those suckers are. The smaller 3 quart is a perfect size – and not too heavy to lift.
The enameled surface creates a beautiful rich color (if you know anything about me, you’d know that I would of course pick a green cast iron pot. “Hmm, what color should I get? Is green available? Hells yeah!”). The coating also prevents rusting and you don’t need to season the pot like you do with traditional cast iron.
Besides the pretty green color, the cast iron pots are available in red, blue, orange, purple, white and yellow – all gorgeous colors!
Okay, enough talk about the pot – onto the chowder!
We’ve had this huge ass can of chopped sea clams for awhile now. It was high time that it get used. This is a 51 oz can of clams – you can get this at Costco (Dad says it comes in a two pack). You will need the whole can!
You’ll also need a couple of bay leaves. If you’re like us, you’ll just go out to your backyard and get a couple from your bay leaf tree.
What? You don’t have a bay leaf tree? You should get one.