Chef Tee’s Clam Chowder
Serves 2 to 4
Prep time — 10 minutes; cooking time — 20-to-25 minutes
- ½ cup Little Neck Clams, cooked, diced (can use frozen and follow directions on pkg. or cook fresh w/recipe below)
- ¼ cup vegetable oil
- ¼ cup white onions, diced
- ¼ cup celery, diced
- ¼ cup smoked turkey leg meat, chopped
- 2 Tbsps. flour
- 1 cup clam juice (use store bought or recipe below)
- 3 cups chicken broth
- ¼ cup potatoes, peeled, diced
- Salt & pepper to taste
- Garnishes – parsley, crackers
- In large skillet, heat oil over medium-high heat.
- Add onions, turkey, celery; cook until vegetables are tender (about 5 minutes).
- Dust onion mixture w/flour; stir until flour is incorporated; cook 3-to-4 minutes.
- Stir or whisk in clam juice (stir in slowly, so no excess grit or sand gets in onion mixture).
- Add chicken broth; bring to boil; reduce heat to simmer; cook for about 10 minutes.
- While simmering, use spoon to skim scum off top (discard scum).
- Add potatoes; simmer 5 more minutes
- Salt & pepper to taste.
- Stir in ¼ cup cream; stir in clams.
- Garnish w/parsley, crackers; serve.
Clams & Juice
Makes about 1 cup
Prep time — 10 minutes; cooking time — 10 minutes
- 50 Little Neck Clams
- 1 cup chicken broth
- Scrub clam shells with vegetable brush to remove sand, grit.
- In large pot, add clams, broth; cover, steam over high heat until shells open (about 5 minutes); discard shells that don’t open.
- Remove clam meat from shell; discard shells or save for garnish.
- Reserve liquid clams steamed in (this is clam juice).