Ingredients:

  • 4 oz smoked turkey, finely diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 cups Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 2 cups clam juice
  • 1 cup low-sodium chicken broth
  • 2 (14½ oz) cans minced clams, drained
  • 1 1/2 cups heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • salt to taste
  • fresh parsley, chopped for garnish

Instructions:

  1. Place the 4 oz diced smoked turkey in a Dutch oven over medium heat and cook until the fat renders and the turkey is lightly browned.
  2. Add 2 tbsp unsalted butter to the pot; once melted, stir in the diced yellow onion and celery and cook for 5–7 minutes until translucent and soft.
  3. Stir in 3 cloves minced garlic and 1 tsp dried thyme, cooking for 60 seconds until fragrant.
  4. Sprinkle 3 tbsp all-purpose flour over the vegetables and stir constantly for 2 minutes to create a blonde roux.
  5. Slowly pour in 2 cups clam juice and 1 cup chicken broth, whisking continuously to prevent lumps.
  6. Add 3 cups cubed Yukon Gold potatoes, bring to a gentle simmer, and cook for 10–12 minutes until the potatoes are tender enough to pierce with a fork.
  7. Reduce the heat to low to ensure the liquid stays below a boil.
  8. Stir in 1 1/2 cups heavy cream and the drained minced clams.
  9. Gently simmer for 3–5 minutes to warm the clams through to an internal temperature of 145°F (63°C), ensuring the soup does not reach a boil.
  10. Stir in 1/2 tsp black pepper and add salt to taste.
  11. Ladle into bowls and garnish with chopped fresh parsley.