Corn, Clam, And Mussel Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

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

Recipe

• 1 heat a large dutch oven over medium heat. add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
• 2 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.
• 3 reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
• 4 stir in corn and mussels; bring to a boil. cover and cook 5 minutes or until mussels open; discard any unopened shells.
• 5 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.
• 6 stir in 2 tablespoons reserved clam liquid and salt. garnish with thyme sprigs, if desired.