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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Give leftover mashed potatoes a second life: Make a pot of clam chowder. Ingredients:
2 slices thick-cut bacon, cut into small dice |
1 large onion, cut into medium dice |
1/2 teaspoon dried thyme leaves |
2 bay leaves |
1 1/2 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 |
1/2 cup heavy cream |
2 tablespoons minced fresh parsley |
salt and pepper, to taste |
Directions:
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.
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