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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is from a cookbook titled Island Born and Bred . It is a collection of recipes from Hatteras Island, NC. We affectionately call them High Tiders . They have a distinctive brogue when they speak and it is music to your ears. I have not made this recipe myself, but have had it at a cookout. I found it to be really delicious! I have guessed at the number of servings. Hope you enjoy! Ingredients:
6 quarts clams (cherry, top-nick or little neck) |
1 medium cabbage |
4 ears corn, shucked |
4 white potatoes, peeled if you prefer |
6 medium onions, peeled,left whole |
1 lb carrot, to taste |
4 chicken breasts |
1/2 cup margarine |
salt and pepper, to taste |
seafood seasoning (sauer's recommended) |
Directions:
1. Wash all ingredients.
2. Using a large stewing pot, stack clams on the bottom.
3. Place chicken and vegetables in any order.
4. Using the seafood seasoning along with the salt and pepper, season as you layer.
5. Be liberal with the seafood seasoning.
6. Add 2 cups of water.
7. Slice butter over the top.
8. Steam for about 45 minutes to 1 hour, until chicken is done.
9. When done, remove items separately from pot and serve.
10. Save gravy/sauce to baste over each plate.
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