Corn And Clam Chowder

• 2 bacon slices, chopped
• 1 cup minced onion (about 1)
• 2 cups clam juice, divided
• 2 cups fat-free, less-sodium chicken broth
• 2 cups diced Yukon gold potato
• 2 cups corn kernels
• 2 cups littleneck clams (about 1 pound)
• 3/4 cup low-fat buttermilk
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons whipping cream
• 1/8 teaspoon black pepper

1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add onion to drippings in pan; cook 5 minutes or until browned. Add 1 cup clam juice, scraping pan to loosen browned bits. Add remaining 1 cup clam juice and broth; bring to a boil. Add potato; simmer 10 minutes.
2. Add corn and clams to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until shells open. Remove from heat; stir in buttermilk and remaining ingredients. Sprinkle with bacon.

bacon, onion, clam juice, chicken broth, gold potato, corn kernels, littleneck clams, lowfat buttermilk, parsley, whipping cream, black pepper

Taken from www.myrecipes.com/recipe/corn-clam-chowder (may not work)