Down East Clam Bake

• cherrystone clams (1 doz. per person)
• sweet potatoes (1 per person)
• Irish potatoes (1 per person)
• onions (1 per person)
• chicken breasts (1 per person)
• carrots (1 per person)
• ears of corn (1 per person)
• 2 c. water
• salt and pepper
• shrimp

1. Wash and scrub clams until clean, grit free.
2. Place clams in shell on bottom of large steamer or canning pot.
3. Pour in water. Add potatoes, onions, chicken breasts, carrots and corn in order given.
4. Cover pot and bring to boil over high heat.
5. Reduce heat but maintain the boil.
6. Food steams and cooks in 1 hour.
7. If sweet potato is tender, all is done.
8. Put shrimp in during last 30 minutes.
9. Watch to see that water does not cook out.
10. To serve, place pot in middle of table.
11. Place each ingredient on each plate and let clam lovers remove as many clams and liquid as they desire. Crust corn bread goes well with the clam bake.

cherrystone clams, sweet potatoes, irish potatoes, onions, chicken breasts, carrots, corn, water, salt, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358598 (may not work)