Corn And Clam Chowder

Name: Corn And Clam Chowder
Ingredients: 2 bacon slices, chopped; 1 cup minced onion (about 1); 2 cups clam juice, divided; 2 cups fat-free, less-sodium chicken broth; 2 cups diced Yukon gold potato; 2 cups corn kernels; 2 cups littleneck clams (about 1 pound); 3/4 cup low-fat buttermilk; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons whipping cream; 1/8 teaspoon black pepper

11 ingredients

2 steps

Ingredients

2 bacon slices, chopped
1 cup minced onion (about 1)
2 cups clam juice, divided
2 cups fat-free, less-sodium chicken broth
2 cups diced Yukon gold potato
2 cups corn kernels
2 cups littleneck clams (about 1 pound)
3/4 cup low-fat buttermilk
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons whipping cream
1/8 teaspoon black pepper

Directions

1

Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add onion to drippings in pan; cook 5 minutes or until browned. Add 1 cup clam juice, scraping pan to loosen browned bits. Add remaining 1 cup clam juice and broth; bring to a boil. Add potato; simmer 10 minutes.
2

Add corn and clams to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until shells open. Remove from heat; stir in buttermilk and remaining ingredients. Sprinkle with bacon.