- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 323 calories; 8.6 32.8 27.7 87 552 Full nutrition
ReviewsRead all reviews 16
We love clam chowder so I tried this recipe because of the reviews but We didn't care for it too much. It was bland and didn't taste too much like clam chowder. It tasted more like potato soup. ...
Truly the best chowder I have ever had! I forgot to pick up some clam juice but added 2 extra cans of clams for the missing juice and I wish we had left-overs.
Delicious! I followed this recipe almost exactly. The only changes were extra bacon, and a little extra cream. I served these with Rosemary Drop Biscuits by FrackFamily5 for a very tasty meal.
I like my clam chowder to be meaty, so I might add another can of clams in the future.
Awesome soup!! Everyone loved it!! I added some scallops and it was absolutely delicious.. I used more heavy cream and water then suggested. I served the soup in breadbowls it was great !
Famly loved it and I have two little boys and a husband who does not particularly like seafood. I served it in a sourdough bread bowl and it was a hit.
Too many potatoes in my opinion. Overall a good chowder. Everyone in the family enjoyed it.