Clam Chowder with Leftover Mashed Potatoes
Got leftover mashed potatoes? Boy, I know I did on Thanksgiving. Maybe you will too in a couple of days. Give this quick Clam Chowder a try, get something out of your fridge at least.
1/4 Cup Butter
1/4 Cup Flour
1/4 Teaspoon Dried Thyme
1 1/2-2 Cups Clam Juice
1 Cup Milk
1/2 Medium Onion (diced)
1 Carrot (diced)
1 Celery Stalk (diced
1 Cup Mashed Potatoes
Salt to taste
Pepper to taste
2 Cups Clams
Snipped Parsley to Garnish (Optional)
Melt the butter in a large pan.
Add flour. Stir to prevent lumps.
Cook for about 5 minutes to create a blonde roux.
Pour in clam juice and milk.
Cook till thickened.
Add Onion, Carrot, and Celery.
Cook about 5-8 minutes.
Stir in Mashed Potatoes.
Taste soup and season to taste.
When you're happy with the texture and thickness of the soup, add the clams.
Simmer 5 minutes.
Sprinkle with optional parsley and enjoy.