Classic Clam Chowder recipe

2 servings

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

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.