Classic Clam Chowder
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
467
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).