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Ingredients

2 slices thick-cut bacon, cut into small dice 1 large onion, cut into medium dice ½ teaspoon dried thyme leaves 2 bay leaves 1 ½ 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 ½ cup heavy cream 2 tablespoons minced fresh parsley Salt and pepper, to taste

Nutrition Info

323.1 calories carbohydrate: 32.8 g cholesterol: 87.2 mg fat: 8.6 g fiber: 2.7 g protein: 27.7 g saturatedFat: 4 g servingSize: - sodium: 552.4 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

2 quarts

Give leftover mashed potatoes a second life: Make a pot of clam chowder.