Clam Bake

• 1 doz. cherrystone clams (per person)
• 1 sweet potato (per person)
• 1 Irish potato (per person)
• 1 onion (per person)
• 1 chicken breast, skinned (per person)
• 1 carrot (per person)
• 1 ear of corn (per person)
• 2 c. water
• salt and pepper

1. Wash and
2. scrub
3. clamstntil
4. clean, grit free.
5. Place clams in shell
6. on the bottom of large steamer or canning pot. Pour in 2 cups
7. water.
8. Scrub,
9. but do not peel the Irish and sweet potatoes.
10. Put in pot over the clams.
11. Scrape carrot and place over
12. potatoes.
13. Place chicken, that has been salted and peppered, over
14. carrots.
15. Peel
16. onions;
17. place
18. in
19. pot
20. over chicken.
21. Put ears
22. of
23. corn,
24. shucked
25. and
26. silked
27. over the onions.
28. Cover pot.
29. Bring
30. to a boil over high heat.
31. Reduce heat, but
32. maintain the boil.the food steams and cooks in 1 hour.
33. If
34. sweet potato is tender, all is done.
35. Watch to see that the water does not cook out.

cherrystone clams, sweet potato, irish, onion, chicken, carrot, corn, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=307422 (may not work)