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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use extra corn from Grilled Corn with Lime Butter. 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.
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