Classic Clam Chowder Best Dishes

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Classic Clam Chowder

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

Ingredients :

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

Instructions :

Prep :	Cook : 8M	Ready in :

In a huge soup kettle, fry bacon over medium heat until bacon crisps, about 5 mins. Remove bacon; set aside.
Keep 2 tablespoons bacon fat in pan. (If necessary, upload oil to yield 2 tablespoons.) Add onion and saute until tender, about 5 minutes. Add thyme and bay leaves; cook dinner until aromatic, 30 seconds or so.
Whisk in mashed potatoes, clam juice (bottled and what you've tired from the clams) and 1 cup of water. Add new potatoes and convey to a simmer. Reduce warmth; maintain to simmer, partly covered, until potatoes are smooth, about 10 mins. Stir in clams, cream and parsley; season with salt and pepper.
Heat thru and serve, garnishing every bowl with reserved bacon.

Notes :

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