Give leftover mashed potatoes a second life: Make a pot of clam chowder.
Calories
323 Calories
Recipe Instructions
Step 1
In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
Step 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.
Step 3
Heat through and serve, garnishing each bowl with reserved bacon.
Step 4
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.
Ingredients
1 cup water
2 bay leaves
2 tablespoons minced fresh parsley
Salt and pepper, to taste
2 (8 ounce) bottles clam juice
1 large onion, cut into medium dice
2 slices thick-cut bacon, cut into small dice
4 (6.5 ounce) cans minced clams (clams and juice separated)
