Potato Soup gets a New England twist with tender clams and creamy potato chunks for the coziest bowl of comfort. If you love classic coastal flavors and a satisfying, silky texture, this chowder-inspired potato soup brings restaurant warmth to your kitchen with easy steps and familiar ingredients. It’s ideal for cool nights, game days, or whenever you need reliable soup ideas that feel special yet totally doable. Save this one to your fall soup recipes—it’s a keeper for fans of the best potato soup and true potato chowder soup comfort.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 4 oz smoked turkey strips, finely diced (optional, for subtle smoky depth)
- 1 large yellow onion, finely diced
- 2 ribs celery, finely diced
- 2 cloves garlic, minced
- 1 ½ lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 2 cups bottled clam juice or seafood stock
- 1 cup low-sodium chicken or vegetable broth
- 1 bay leaf
- ½ tsp dried thyme (or 1 tsp fresh, chopped)
- 1 cup heavy cream (or half-and-half for lighter)
- 2 (6.5-oz) cans chopped clams, drained (reserve juices)
- 1 Tbsp flour (optional, for thicker texture)
- ½ tsp black pepper, plus more to taste
- Fine sea salt to taste
- 2 Tbsp fresh parsley, chopped
- Lemon wedge, for finishing (optional)
Instructions
- Sauté aromatics: In a heavy pot over medium heat, warm olive oil and butter. Add smoked turkey (if using) and cook 2–3 minutes to render lightly. Stir in onion and celery; cook until translucent, 6–8 minutes. Add garlic; cook 30 seconds.
- Build the base: Sprinkle flour over the pot (if using) and stir 30–60 seconds. Pour in clam juice (including reserved juices from cans) and broth, scraping up any bits. Add potatoes, bay leaf, and thyme.
- Simmer: Bring to a gentle boil, then reduce heat. Simmer 12–15 minutes, stirring occasionally, until potatoes are just tender.
- Finish creamy: Stir in cream and chopped clams. Warm gently 2–3 minutes—do not boil. Remove bay leaf. Season with pepper and salt to taste.
- Brighten & serve: Stir in parsley and a small squeeze of lemon if you like. Ladle into bowls and serve hot.
Health Benefits
- Potassium & fiber: Potatoes provide potassium and fiber, supporting heart health and satiety.
- Lean protein & minerals: Clams add protein plus iron, B-12, and zinc.
- Balanced comfort: Using olive oil and a modest amount of cream keeps the soup rich yet balanced.
Tips for Success
- Perfect texture: For a thicker bowl, mash a few potato cubes in the pot or whisk in 1–2 tsp instant potato flakes at the end.
- Gentle heat: After adding cream and clams, keep the heat low to prevent curdling and toughness.
- Flavor layering: Reserving and using the clam juices deepens the briny-sweet chowder flavor without extra salt.
Variations
- Lighter swap: Use half-and-half or evaporated milk in place of cream.
- Herb twist: Chives or dill add a fresh accent in place of parsley.
- Veg boost: Add a handful of corn kernels in the last 5 minutes for a subtle sweetness.
Storage & Reheating
- Fridge: Store in airtight containers up to 3 days.
- Reheat: Warm gently on the stove over low heat, stirring; avoid boiling.
- Freezer: Creamy soups can separate when frozen—if you plan to freeze, hold the cream back. Reheat and add cream just before serving.
Serving Suggestions
Crusty bread, a simple green salad with lemon vinaigrette, or roasted asparagus make this a filling meal. For toppings, add fresh parsley, a grind of pepper, and a tiny squeeze of lemon to wake up the flavors.
Conclusion
When you want the comfort of the best potato soup with a touch of seaside charm, this clam chowder–style bowl delivers. It’s creamy but not heavy, deeply savory, and weeknight-friendly—exactly the kind of recipe you’ll pin to your soup ideas board and make on repeat. Save it now and enjoy all season long.
