Classic Clam Chowder

13 Reviews

“Give leftover mashed potatoes a second life: Make a pot of clam chowder.” - by USA WEEKEND columnist Pam Anderson

Directions

In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
Keep 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.
Whisk 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.
Heat through and serve, garnishing each bowl with reserved bacon.

Nutrition

Amount Per Serving (8 total)

Calories
323 cal
16%

Fat
8.6 g
13%

Carbs
32.8 g
11%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

cooleer

Sep. 25, 2008

"the best clam chowder I have ever had..." See more"

Stephanie F

Dec. 2, 2009

"Truly the best chowder I have ever had! I forgot to pick up some clam juice but added 2 extra cans of clams for the missing juice and I wish we had left-overs...." See more"

Pam-3BoysMama

Jan. 18, 2011

"Delicious! I followed this recipe almost exactly. The only changes were extra bacon, and a little extra cream. I served these with Rosemary Drop Biscuits by FrackFamily5 for a very tasty meal...." See more"

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