Recipe information
Ingredients for - Classic Clam Chowder
1. Thick-cut bacon, cut into small dice - 2 slices
2. Onion, cut into medium dice - 1 large
7. Minced clams (clams and juice separated) - 4 (6.5 ounce) cans
9. New potatoes, cut into 1/2 -inch cubes - 9
How to cook deliciously - Classic Clam Chowder
1. Stage
In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. Stage
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. Stage
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. Stage
Heat through and serve, garnishing each bowl with reserved bacon.
