Clam Bake - cooking recipe

Ingredients

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

Preparation

Wash and
scrub
clams\tuntil
clean, grit free.
Place clams in shell
on the bottom of large steamer or canning pot. Pour in 2 cups
water.
Scrub,
but do not peel the Irish and sweet potatoes.
Put in pot over the clams.
Scrape carrot and place over
potatoes.
Place chicken, that has been salted and peppered, over
carrots.
Peel
onions;
place
in
pot
over chicken.
Put ears
of
corn,
shucked
and
silked
over the onions.
Cover pot.
Bring
to a boil over high heat.
Reduce heat, but
maintain the boil.\tThe food steams and cooks in 1 hour.
If
sweet potato is tender, all is done.
Watch to see that the water does not cook out.