Name: Classic Clam Chowder
Yield: 8
Ingredients: Thick-cut bacon, cut into small dice - 2 slices; Onion, cut into medium dice - 1 large; Dried thyme leaves - ½ teaspoon; Bay leaves - 2; Leftover mashed potatoes - 1 ½ cups; Clam juice - 2 (8 ounce) bottles; Minced clams (clams and juice separated) - 4 (6.5 ounce) cans; Water - 1 cup; New potatoes, cut into 1/2 -inch cubes - 9; Heavy cream - ½ cup; Minced fresh parsley - 2 tablespoons; Salt and pepper, to taste - 2 tablespoons

Ingredients for - Classic Clam Chowder

1. Thick-cut bacon, cut into small dice 2 slices

2. Onion, cut into medium dice 1 large

3. Dried thyme leaves ½ teaspoon

4. Bay leaves 2

5. Leftover mashed potatoes 1 ½ cups

6. Clam juice 2 (8 ounce) bottles

7. Minced clams (clams and juice separated) 4 (6.5 ounce) cans

8. Water 1 cup

9. New potatoes, cut into 1/2 -inch cubes 9

10. Heavy cream ½ cup

11. Minced fresh parsley 2 tablespoons

12. Salt and pepper, to taste 2 tablespoons

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.