Classic Clam Chowder


Give leftover mashed potatoes a second life: Make a pot of clam chowder.

2 quarts


  • 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


  1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.

  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.

  3. 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.

  4. Heat through and serve, garnishing each bowl with reserved bacon.


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

Nutrition Facts (per serving)

323 Calories
9g Fat
33g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 323
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 20%
Cholesterol 87mg 29%
Sodium 552mg 24%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 28g
Vitamin C 38mg 192%
Calcium 124mg 10%
Iron 27mg 148%
Potassium 1192mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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