Ingredients
1 cup reduced-sodium chicken broth1 medium potato, peeled and cubed1/2 cup chopped celery1/4 cup chopped onion1/2 teaspoon chicken bouillon granules1/4 teaspoon dried thyme1 can (6-1/2 ounces) minced clams1 tablespoon cornstarch1/2 cup half-and-half cream1-1/2 teaspoons butterDash cayenne pepper2 bacon strips, cooked and crumbled
Preparation
In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.
