Clam Chowder with Greens

By lily_bones

Nutritional Facts per serving

CALORIES 265.5 CAL
FAT 13.4 G
SATURATED FAT 5.1 G
CHOLESTEROL 114.9 MG
SODIUM 827.1 MG
CARBOHYDRATES 14.8 G
TOTAL SUGARS 3.5 G
DIETARY FIBER 2.1 G
PROTEIN 22.4 G

Ingredients

• Ingredients:
• 1/4 pound turkey bacon, chopped
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 small bunch (12 ounces) turnip greens or other greens, coarse stems removed and discarded, leaves chopped
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 2 cans (10 ounces each) baby clams, juice reserved
• 1 cup half-and-half
• 2 1/2 tablespoons potato flour
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Directions:

1.Cook the turkey bacon in a large saucepan over medium-low heat until crisp. Drain on a paper towel-lined plate. Add the oil to the pan, then add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the greens and cook for 2 minutes. Stir in the broth and the reserved clam juice. Bring to a simmer over medium heat and cook for 10 minutes. Stir in the half-and-half and heat through. Sprinkle 2 tablespoons potato flour over the soup and stir in. Add the remaining 1/2 tablespoon flour for a thicker soup if desired. Stir in the pepper and clams, and cook for 1 to 2 minutes. Sprinkle the turkey bacon over each serving.