Ingredients
1 ½ cups
Thick-cut bacon, cut into small pieces
2 slices
Large onion, chopped
1
Dried thyme leaves
½ tsp.
Bay leaves
2
Clam juice
16 oz.
Cans minced clams (drained with liquid reserved)
4 (6.5 ounce)
Seafood or chicken stock
1 cup
Sweet corn kernels
2 cups
Heavy cream
½ cup
Fresh parsley, rough chopped
2 Tbsp.
Salt and pepper
to taste
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. 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 stock.
- Add diced potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes.
- Stir in clams, sweet corn, cream and parsley; season with salt and pepper.
- Heat through and serve, garnishing each bowl with additional parsley.
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