2 lbs. clams (soft-shelled "steamer" clams are best, if available)
2 (1 lb.) tins hominey OR 12 oz. dried hominey, soaked overnight, OR corn cut off 6 fresh ears of corn
1/2 lb. dried cranberry or sm. kidney beans, soaked overnight
1 to 2 lbs. turkey parts
1 sm. acorn squash or pumpkin, seeded and cubed (about 4 c.)
2 c. scrubbed, quartered Jerusalem artichokes
1 c. roughly chopped cranberries
1 c. finely chopped walnuts, hickory nuts and-or sunflower seeds
Put soaked beans, along with their soaking water, in a large pot, adding soaked dried hominey, if using. Cover with 4 inches of water (about 2 quarts), and bring slowly to a simmer. Cook gently until skins of beans break when you blow upon them.
Meanwhile, wash clams, place in a pot along with 3 cups of water. Cover and bring to a simmer. Stir the clams; when all are ajar, remove pot from the heat. Let them stand, covered 15 minutes. Add clam broth to beans and hominey, either straining through a cloth, or just being careful to prevent sand and shell bits from sliding into your msickquatash. Either eat clams for a snack while you're waiting, use them in another dish, or open, clean, and chop them, and set them aside to add to this dish as it nears completion.
If you are using turkey, joint it, rinse it, and add to beans about an hour into cooking. If using tinned hominey, drain it, then add that, too. Allow it all to simmer until elements are soft and thoroughly cooked. Add boiling water if drying up at all; consistency should be that of a very thick soup by the end.
Add green corn and pumpkin or squash cubes at least 3/4 hour before serving; Jerusalem artichokes, nuts, seeds, and berries at least 30 minutes.
