Jan Norris: Food and Florida

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Assignments: From the Road, Clark’s Inn, Santee, SC

July 26th, 2010 · 2 Comments

I’m off on assignments for the next two weeks around the Southeast U.S., and Grand Cayman Island. A few reports coming to you sporadically as my wi-fi comes and goes.

Clark’s Inn, Santee, SC

Clark's Inn dining room, Santee, SC

For the third time, we stopped at Clark’s Inn in Santee, S.C. to eat on the road. I think I’ll let the breakfast menu tell you about its style:

Start with our Homemade Country Breakfast: Sugar Cured Bacon, Smoked Sausage, Country Ham, Southern Style Grits, Home-Fried Potatoes with Onions, Homemade Buttermilk Biscuits with Sausage Gravy and Eggs cooked just like “you like”.

Our Ham and Cheese Omelets are famous and we have the Best Pancakes and French Toast you have tasted. Try our Old Fashioned Oatmeal or sample some Fried Green Tomatoes with Chutney.

We had baked chicken for dinner with a homestyle squash casserole (recipe for one like it follows) – though those fried green tomatoes were calling, I resisted for once, and reluctantly turned away from their so-claimed “Famous fried chicken.”

Hospitality here is four stars! This restaurant has been in operation every day except Christmas Day each year, since 1946. Pretty cool. And, it’s still in the original Clark family.

Squash Casserole with Stuffing

  • 2 pounds squash thickly sliced (7 cups)
  • 1/4 cup chopped onion
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • 1/4 cup butter
  • 2 cups herb-seasoned cornbread stuffing mix (about 1/2 of 8-ounce package)


Cook squash with onion in boiling salted water for 5 to 10 minutes or until soft. Drain well.

Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix.

Spread half of the stuffing in a 12 x 8 x 2-inch glass baking dish. Spoon squash mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.

Makes 6 servings.

Jan’s notes: I’d add 1/4 cup chopped bacon to the squash; add it in with the drained squash and onion. Many recipes call for shredded cheese on top instead of stuffing.

Clark’s Inn and Restaurant

114 Bradford Blvd., Santee, SC 29142-8931
(803) 854-2141; clarksinnandrestaurant.com

Open daily for breakfast, lunch and dinner at 6 a.m. till close.

Tags: Off Road · Southern Roots Run Deep · Uncategorized · You Asked for It! recipes

2 responses so far ↓

  • 1 Patty // Jul 26, 2010 at 10:07 am

    Thanks for the info – I remember passing this town in our travels to NY

  • 2 Walter R. Franklin // Jul 26, 2010 at 10:30 am

    Hi Jan,

    My mother, my girlfriend (ultimately my wife of 28 years), and I had dinner at Clark’s in August of 1968. Mom didn’t “approve” of young, unmarried couples traveling alone, so she chaperoned us.

    The bright white linen tablecloths, floor-to-ceiling windows and ice-cold respite from the heat of a non-air-conditioned Volvo 122S was my first ever exposure to Southern hospitality. None of us wanted to leave…

    Thanks for bringing back a delightful memory.

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