Glottucks (also called glot, or Native American corn and kelp chowder)
- Melt butter on the bottom of a pan and sauté the kelp until it begins to dissolve in the butter.
- Add the remaining ingredients, turn on low heat, and cover.
- Simmer for 30-40 minutes until soft.
- Remove cover and cook on low heat until water most of the liquid is evaporated.
This is a variant of succotash.