Description
This Easy Clam Chowder is a creamy, comforting soup featuring tender potatoes, smoky turkey, and briny clams in a silky broth. Perfect for a hearty meal, it combines rich flavors with simple preparation, delivering restaurant-quality chowder right at home.
Ingredients
Meat
- 4 strips smoked turkey, diced
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 onion, diced
- 2 russet potatoes, peeled and diced
- 2 tablespoons chopped fresh parsley leaves
Dairy & Liquids
- 2 tablespoons unsalted butter
- 1 cup milk
- 1 cup vegetable stock
- 1 cup half and half
Pantry
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 (6.5-ounce) cans chopped clams, juices reserved
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the turkey: Heat a large stockpot or Dutch oven over medium-high heat. Add the diced smoked turkey and cook until browned and slightly crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of fat in the pot.
- Sauté garlic and onion: Melt the butter in the same pot. Add minced garlic and diced onion, cooking and stirring frequently until the onion becomes translucent, about 2 to 3 minutes.
- Add thyme: Stir in the dried thyme and cook for about 1 minute until fragrant.
- Create the roux: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute, to form a roux that will thicken the chowder.
- Add liquids: Gradually whisk in milk, vegetable stock, reserved clam juice, and add the bay leaf. Cook while whisking constantly until the mixture thickens slightly, about 1 to 2 minutes.
- Cook potatoes: Stir in diced potatoes and bring the mixture to a boil. Reduce heat and let it simmer for 12 to 15 minutes, or until potatoes are tender.
- Add clams and cream: Mix in half and half and clams, cooking for another 1 to 2 minutes until heated through.
- Season and adjust consistency: Season the chowder with kosher salt and freshly ground black pepper to taste. If the chowder is too thick, add a bit more half and half until the preferred consistency is reached.
- Serve: Ladle the chowder into bowls, garnish with the cooked smoked turkey and fresh parsley, and serve immediately for best flavor and warmth.
Notes
- You can add corn for a sweet contrast to the savory chowder.
- For a thicker chowder, mash some potatoes directly in the pot.
- Adding extra clam juice will boost the seafood flavor.
- Use milk instead of half and half for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to maintain creamy texture; avoid boiling.
- Freezing is possible but may slightly alter the texture due to dairy content.
- Russet potatoes are ideal because they soften well during cooking.
- Bay leaf adds subtle depth but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
