Serves 6 as a side dish
1 cup turkey stock
¼ pound fresh lima beans (or dried lima beans soaked overnight)
2 tablespoons turkey fat
1 leek, washed and chopped
3 scallions, chopped (keep white and green parts separate)
2 dozen little neck clams, rinsed
½ pound pumpkin, peeled and cubed
1 ear of corn, kernels removed from cob
¼ pound sunchokes, peeled and cubed
Boil lima beans in turkey stock until tender.
In a large skillet over medium-high heat, add turkey fat. SautÃ© the leeks and white part of the scallions, cook, 2 to 3 minutes. Add the clams, and sautÃ© for a few minutes. Add the other vegetables one by one, waiting for each one to be almost cooked before adding the next. Add the boiled lima beans, and let everything cook together until all of the clams have opened.
Season with salt and garnish with reserved greens of scallions and serve.
©Recipe Property of Jacques Gautier, Palo Santo