2 small cans chopped clams with juice
4 cups stock (ham is excellent here if its on hand, if not any)
2 cups fresh diced tomatoes, 1 cup canned with juice
1 cup light cream or half and half
Salt and pepper, to taste
Heat a large pot on medium high-heat. Add oil and cook bacon until browned. Add butter, onions, celery, potatoes, bay leaf, and thyme and saute about 5 minutes. Once vegetables have begun to soften, add clams and juice, stock and tomatoes.
Cook about 15 minutes over high heat until potatoes are cooked completely. Add cream and stir well to combine before serving.
Estimated Nutrition Info
437 mg sodium