Description

This Best Clam Chowder is a rich, creamy, and comforting soup featuring smoky turkey, tender potatoes, and briny clams. It offers a perfect balance of savory and fresh ocean flavors with a hearty texture, making it ideal for a satisfying family meal or special occasion. The chowder comes together easily on the stovetop and delivers a depth of flavor that tastes like it took all day to make.

Ingredients

Smoky Turkey and Base

8 strips smoked turkey, divided
2 Tbsp. butter
2 celery ribs, chopped
1 leek, finely chopped (or 1 shallot)
1 large onion, chopped
2-3 garlic cloves, minced

Vegetables and Broth

3-4 small unpeeled potatoes (red potatoes or Yukon gold), cubed into 1/2-inch pieces
2 cups broth, chicken or vegetable
½ teaspoon white pepper
½ teaspoon salt
½ teaspoon dried thyme

Thickening and Dairy

⅓ cup all-purpose flour
2 cups half-and-half, divided

Seafood and Seasoning

3 cans (6-1/2 ounces each) chopped clams, undrained
Bay leaf
Clam juice, optional, for more intense flavor

Garnish

Chopped fresh chives or green onions

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Instructions

Cook the smoked turkey: Heat a Dutch oven over medium heat and cook the smoked turkey strips until crisp. Remove them and place on paper towels to drain, then set aside.
Sauté the vegetables: Add butter to the pot drippings and sauté the chopped celery, leek, and onion until they become tender, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Add potatoes and broth: Add the cubed potatoes to the pot along with the chicken or vegetable broth, salt, white pepper, and dried thyme. Bring the mixture to a boil, then reduce heat to simmer uncovered for 10 to 15 minutes until potatoes are tender.
Make the thickening mixture: In a small bowl, whisk together the all-purpose flour and 1 cup of half-and-half until smooth to create a slurry.
Thicken the chowder: Gradually stir the flour and half-and-half mixture into the simmering soup. Bring it to a boil, stirring constantly, and cook for 1 to 2 minutes until the chowder thickens.
Add clams and cream: Stir in the canned clams with their juice along with the remaining 1 cup of half-and-half. Heat everything through gently without boiling to avoid curdling the cream.
Simmer with bay leaf: Lower the heat and add a bay leaf; let the chowder simmer on low for 2 to 3 minutes to meld flavors.
Incorporate smoked turkey: Crumble half of the cooked smoked turkey strips and stir them into the chowder for depth of flavor.
Garnish and serve: Use the remaining smoked turkey strips and chopped fresh chives or green onions as garnish before serving.

Notes

Optional vegetables like corn or carrots can be added for extra sweetness and texture.
For a thicker chowder, mash some of the potatoes in the pot.
Add an extra splash of clam juice for a more intense seafood flavor.
To make a lighter version, substitute part or all of the half-and-half with milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stove, stirring occasionally and avoiding boiling.
You can freeze the chowder but expect slight texture changes upon thawing.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American