Classic Clam Chowder13 Reviews
“Give leftover mashed potatoes a second life: Make a pot of clam chowder.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 2 quarts
- 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.
Amount Per Serving (8 total)
- 323 cal
- 8.6 g
- 32.8 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"the best clam chowder I have ever had..." See more"
"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"
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