Classic Clam Chowder So Tasty

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Classic Clam Chowder

"Give leftover mashed potatoes a 2nd lifestyles: Make a pot of clam chowder."

Ingredients :

  • 2 slices thick-cut bacon, reduce into small dice
  • 1 big onion, reduce into medium dice
  • half teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 half of cups leftover mashed potatoes
  • 2 (8 ounce) bottles clam juice
  • 4 (6.5 ounce) cans minced clams (clams and juice separated)
  • 1 cup water
  • nine new potatoes, cut into half -inch cubes
  • half of cup heavy cream
  • 2 tablespoons minced clean parsley
  • Salt and pepper, to flavor

Instructions :

Prep : Cook : 8M Ready in :
  • In a massive soup kettle, fry bacon over medium warmness till bacon crisps, approximately 5 minutes. Remove bacon; set apart.
  • Keep 2 tablespoons bacon fat in pan. (If important, upload oil to yield 2 tablespoons.) Add onion and saute till gentle, 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 got tired from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce warmness; hold to simmer, in part covered, until potatoes are smooth, approximately 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
  • Heat through and serve, garnishing each bowl with reserved bacon.

Notes :

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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