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Classic Clam Chowder Recipe

Recipe by: 106a802496d678ba

"Give leftover mashed potatoes a second life: Make a pot of clam chowder."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
  • 2Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
  • 3Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
  • 4Heat through and serve, garnishing each bowl with reserved bacon.
Ingredients
  • 8 servings
  • 323 cals
  • 2 slices thick-cut bacon, cut into small dice
  • 1 large onion, cut into medium dice
  • 1/2 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 1/2 cups leftover mashed potatoes
  • 2 (8 ounce) bottles clam juice
  • 4 (6.5 ounce) cans minced clams (clams and juice separated)
  • 1 cup water
  • 9 new potatoes, cut into 1/2 -inch cubes
  • 1/2 cup heavy cream
  • 2 tablespoons minced fresh parsley
  • Salt and pepper, to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    323
    16%
  • Fat:
    8.6
    13%
  • Carbs:
    32.8
    11%
  • Protein:
    27.7
    55%
  • Cholesterol:
    87
    29%

Based on a 2,000 calorie diet

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