Ingredients Jump to Instructions ↓

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

  2. 1 large onion, cut into medium dice

  3. 1/2 teaspoon dried thyme leaves

  4. 2 bay leaves

  5. 1 1/2 cups leftover mashed potatoes

  6. 2 (8 ounce) bottles clam juice

  7. 4 (6 1/2 ounce) cans minced clams (clams and juice separated)

  8. 1 cup water

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

  10. 1/2 cup heavy cream

  11. 2 tablespoons minced fresh parsley Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.


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