Description
Give leftover mashed potatoes a second life: Make a pot of clam chowder.
Ingredients
- 2 slices thick-cut bacon, cut into small dice
- 1 large onion, cut into medium dice
- ½ teaspoon dried thyme leaves
- 2 bay leaves
- 1 ½ 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
- ½ cup heavy cream
- 2 tablespoons minced fresh parsley
- Salt and pepper, to taste
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.
Servings: 8