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

Preparation

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.