Corn, Clam, and Mussel Chowder

Makes 6 servings

ingredients

Ingredients
2 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped celery
3/4 teaspoon chopped fresh thyme
2 cups diced red potato
2 (8-ounce) bottles clam juice
2 cups fresh corn kernels
20 mussels (about 1 pound), scrubbed and debearded
3/4 cup half-and-half
1/2 cup 2% reduced-fat milk
3 tablespoons all-purpose flour
2 (6 1/2-ounce) cans minced clams, liquid reserved
1/4 teaspoon salt
Thyme sprigs

directions

1
Preparation
2
1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
3
2. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

notes

Nutritional Information Calories:233 Fat:7.3g (sat 3.4g,mono 1.7g,poly 1.4g) Protein:14.3g Carbohydrate:29.6g Fiber:3g Cholesterol:37mg Iron:3.6mg Sodium:674mg Calcium:99mg

Source: Jill