Father’s Day Seafood Milk Can Dinner Recipe – From Todd’s Father-in-Law

My Father-in-Law, Byron Williams, is a fantastic chef.  On Father's Day Jenny and I went to her parents house for dinner. (I know, we should have fixed dinner for him) He made a seafood milk can dinner that was to die for.  It was seriously cooked in a milk can. There was shrimp, clams, mussels, and even lobster tails. Oh yeah, there were some vegetables too.  There was going to be crab legs but we ran out of room in the can. I have included the recipe so you can try it yourself!

Seafood Milk Can Dinner

Requires 5 gal. or 10 gal. milk can with 1/4" hole drilled in lid and 2 dozen rings from canning jars. 5 gal. can serves 10 to 15  people and 10 gal serves about 25 people.

Ingredients for 5 gal. can

• 1 cube butter
• 4 cans chicken broth
• 1 liter dry white wine
• 1 lb. mussels in shell
• 3 lbs. clams in shell
• 2 lbs. shrimp in shell
• 2 lbs. crab legs
• 2 lbs. bratwurst or other sausage
• 6 large baking potatoes
• 6 ears corn
• 1 lb. carrots
• 4 lbs. smoked pork hocks or picnic ham
• 4 sm. lobster tails
• 1 whole onion
• 1 head cabbage, quartered (optional)

Cooking instructions:

1.  Put canning jar rings in bottom to space food off bottom

2. Pour in chicken broth and wine

3. Layer food in order:

• Potatoes
• Cabbage
• Seafood (Put mussels, clams, and shrimp in cheese cloth bag if desired)
• Corn on cob
• Carrots
• Sausage
• Ham
• Onion
• Butter

4. Place on fire or burner

5. When steam starts coming out of the hole cook for one hour

6. Dump all into a large container or use tongs to remove  food to serving dishes

7. Serve with melted butter, cocktail sauce, and bread if desired.