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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Classic Clam Chowder Recipe

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This recipe for Classic Clam Chowder is from Just Call Mom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 slices thick-cut bacon (about 3 oz.), diced
1 large onion, cut into medium dice, about 2 cups
1/2 tsp. dried thyme leaves
2 medium bay leaves
1 1/2 cups leftover mashed potatoes
2 bottles (6 oz.each) clam juice
4 cans (6.5 oz. each) minced clams, clams and juice separate
1 cup water
9 new potatoes, cut into cubes (about 4 cups)
1/2 cup heavy cream
2 tbsp. minced fresh parsley
salt and pepper to taste
Directions:
Directions:
In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon set aside. Keep 2 tbsp. bacon fat in pan, if necessary, add oil to yield 2 tbsp. 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.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You may also season with 1 bay leaf and Old Bay Seasoning to taste.

 

 

 

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