Ingredients:

  • 4 oz smoked turkey strips, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 medium Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 1/3 cup all-purpose flour
  • 2 cups clam juice
  • 2 cups seafood stock
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 ½ cups heavy cream
  • 2 cans (14 oz each) chopped clams, including liquid
  • 1 tbsp fresh parsley, chopped
  • ½ tsp salt
  • ½ tsp cracked black pepper

Instructions:

  1. Heat a 5-quart Dutch oven over medium heat. Add the 4 oz diced smoked turkey strips and sauté until the fat renders and they become crisp and dark golden.
  2. Stir in the 2 tbsp unsalted butter, 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5–7 minutes until the vegetables are softened and translucent.
  3. Add the 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Sprinkle the 1/3 cup all-purpose flour over the sautéed vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the 2 cups clam juice and 2 cups seafood stock, whisking or stirring to prevent lumps.
  6. Add the cubed Yukon Gold potatoes, 1 tsp dried thyme, and 1 bay leaf. Bring the mixture to a gentle boil, then reduce heat to low.
  7. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
  8. Stir in the 1 ½ cups heavy cream and 2 cans (14 oz each) chopped clams with their liquid. Gently heat for 3–5 minutes over low heat until the seafood reaches an internal temperature of 145°F/63°C; do not allow the soup to reach a rolling boil to prevent the dairy from separating.
  9. Remove the bay leaf. Stir in the 1 tbsp chopped fresh parsley, ½ tsp salt, and ½ tsp cracked black pepper.