Prep Time
40 Mins
6 servings (serving size: 1 1/2 cups)

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu.

How to Make It

Step 1

Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. 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. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.

Step 2

Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. 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. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

Step 3

Tomato and fennel salad: Combine 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 cup sliced fennel bulb in a large bowl. Combine 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Gradually add 1 tablespoon extra-virgin olive oil, stirring constantly with a whisk. Pour vinaigrette over lettuce mixture; toss well.

Ratings & Reviews

So good!

May 20, 2015
Made as directed with a loaf of crusty bread. yum!

WavyDavy's Review

July 14, 2010
This recipe has been among my favorites from, so far. I made some minor changes. I, too, went with scallops instead of mussels. I used chicken instead of clams. I used ranch dressing instead of half & half, and I used soy sauce instead of clam juice. It was terrific!

littlet's Review

September 01, 2009
I did not have mussells so I used bay scallops, and added hot sauce at the end... It was amazing! Would make again.

njcook's Review

July 26, 2009
This was really good!! I added a jalapeno with the onion and celery for a little heat and some seafood stock with the 2 bottles of clam juice for extra broth - delicious. A keeper!

meljar99's Review

July 26, 2009
Tried it tonight for the first time, outstanding. We used both little neck clams and mussels and it tasted delicious.