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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
1 (6 1/2 ounce) can minced clams |
1 cup low sodium chicken broth |
1 medium potato, peeled and cubed |
1/2 cup chopped celery |
1/4 cup chopped onion |
1/2 teaspoon chicken, bouillons granules |
1/4 teaspoon dried thyme |
1 tablespoon cornstarch |
1/2 cup half-and-half |
1 1/2 teaspoons butter |
cayenne pepper, a dash |
2 slices bacon, cooked and crumbled |
Directions:
1. Drain clams, reserving juice; set aside.
2. Place the clams in a food processor; cover and process until finely chopped; set aside.
3. In a large saucepan, combine the broth, potato, celery, onion, bouillon, and thyme.
4. Bring to a boil.
5. Decrease heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender.
6. Stir in the reserved clam juice.
7. Combine the cornstarch and cream until smooth; gradually stir into the soup.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Stir in the butter, cayenne, and the clams.
10. Cook and stir over medium heat for 3-4 minutes or until heated through.
11. Garnish with bacon.
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