Hatteras Island Clambake Recipe

Name: Hatteras Island Clambake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup margarine; salt and pepper, to taste; seafood seasoning (Sauer's recommended)

Servings: persons

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
½ cup margarine
salt and pepper, to taste
seafood seasoning (Sauer's recommended)

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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 quarts clams (cherry, top-nick or little neck), 1 medium cabbage, 4 ears corn, shucked, 4 white potatoes, peeled if you prefer, and more.

Yes, Hatteras Island Clambake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hatteras Island Clambake

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