Prep 15 mins
Cook 1 hr
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!
- 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)
- Wash all ingredients.
- Using a large stewing pot, stack clams on the bottom.
- Place chicken and vegetables in any order.
- Using the seafood seasoning along with the salt and pepper, season as you layer.
- Be liberal with the seafood seasoning.
- Add 2 cups of water.
- Slice butter over the top.
- Steam for about 45 minutes to 1 hour, until chicken is done.
- When done, remove items separately from pot and serve.
- Save gravy/sauce to baste over each plate.