Classic Clam Chowder

Classic Clam Chowder

14 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Give leftover mashed potatoes a second life: Make a pot of clam chowder.”

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Ingredients

Adjust Servings

Original recipe yields 2 quarts

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Directions

  1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
  2. 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.
  3. 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.
  4. Heat through and serve, garnishing each bowl with reserved bacon.

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Reviews (14)

Rate This Recipe
cooleer
22

cooleer

the best clam chowder I have ever had

Pam-3BoysMama
10

Pam-3BoysMama

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.

Stephanie F
10

Stephanie F

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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