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  • Writer's pictureLuanne

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.

Ingredient List:

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)

  1. Melt the butter in a large pan.

  2. Add flour. Stir to prevent lumps.

  3. Add thyme.

  4. Cook for about 5 minutes to create a blonde roux.

  5. Pour in clam juice and milk.

  6. Cook till thickened.

  7. Add Onion, Carrot, and Celery.

  8. Cook about 5-8 minutes.

  9. Stir in Mashed Potatoes.

  10. Taste soup and season to taste.

  11. When you're happy with the texture and thickness of the soup, add the clams.

  12. Simmer 5 minutes.

  13. Sprinkle with optional parsley and enjoy.

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