Clam Chowder with Greens

1/4 pound turkey bacon, chopped
1 Tbsp extra virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
1 package (10 oz.) froxzen spinach, thawed
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (10 oz each) baby clams, juice reserved
1 c half-and-half
1 1/2 Tbsp cornstarch mixed with 2 Tbsp water
1/4 tsp ground black pepper

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. Stir in cornstarch with water. Stir in the pepper and clams, and cook for 1 to 2 minutes. Sprinkle the turkey bacon over each serving.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ABURNETT5.