Ingredients
- 19.5 ounces canned clams
- 4 slices bacon chopped
- 1/2 cup onion minced
- 1 cup celery diced
- 2 cups daikon cubed
- 2 cups chicken broth
- 1/2 teaspoon fish sauce OPTIONAL-for "umami" flavor
- 8 ounces cream cheese softened (or Kite Hill cream cheese for dairy free)
- 2 tablespoons Red Wine Vinegar
- 1 1/2 teaspoons Redmond Real salt
- fresh ground black pepper to taste
Instructions
- In a large skillet, fry the bacon, onion, celery, and Daikon pieces in a pan until bacon is crisp. Drain juice from clams over the onions, celery, and Daikon. Add chicken broth to cover, and cook over medium heat until veggies are tender.
- Meanwhile, in a large, heavy saucepan, add in the cream cheese, stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition
Calories: 209.6 | Fat: 12g | Protein: 17.7g | Carbohydrates: 5.3g | Fiber: 0.3g | P:E Ratio: 1