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


    1. In large skillet, heat oil over medium-high heat.
    2. Add onions, turkey, celery; cook until vegetables are tender (about 5 minutes).
    3. Dust onion mixture w/flour; stir until flour is incorporated; cook 3-to-4 minutes.
    4. Stir or whisk in clam juice (stir in slowly, so no excess grit or sand gets in onion mixture).
    5. Add chicken broth; bring to boil; reduce heat to simmer; cook for about 10 minutes.
    6. While simmering, use spoon to skim scum off top (discard scum).
    7. Add potatoes; simmer 5 more minutes
    8. Salt & pepper to taste.
    9. Stir in ¼ cup cream; stir in clams.
    10. 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


    1. Scrub clam shells with vegetable brush to remove sand, grit.
    2. In large pot, add clams, broth; cover, steam over high heat until shells open (about 5 minutes); discard shells that don’t open.
    3. Remove clam meat from shell; discard shells or save for garnish.
    4. Reserve liquid clams steamed in (this is clam juice).