Description
Quick, easy, comforting, and bursting with Minnesota nice.
Ingredients
Scale
- 4 slices bacon
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 4 cloves garlic, thinly sliced
- 1 1/2 tsp thyme
- 1 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 2 cans baby clams, undrained
- 3 cups broth (chicken or vegetable)
- 2 14 ounce cans diced tomatoes
- 2 cups chunky mashed potatoes
Instructions
- Cut the bacon into 1″ pieces, and cook in a stock pot until crispy, remove and drain on paper towels
- Remove all but 2 Tbsp of bacon grease from the pot, then cook the onion, celery, and carrots for 5 minutes
- Add the garlic and cook for another 2 minutes, making sure it doesn’t brown
- Add the oregano, thyme, and pepper flakes, and cook another 2 minutes
- Pour in the broth and clams with their liquid, and simmer for 5 minutes
- Add the tomatoes, mashed potatoes, and bacon, and heat through (allow some of the mashed potatoes to remain in chunks so they resemble dumplings)
Notes
This is a great way to use leftover mashed potatoes. Plan ahead next time! 😁
- Prep Time: 10 minutes
- Cook Time: 20 minutes
