Corn, Clam, and Mussel Chowder

Ingredients

• 2 slices bacon chopped
• 0.8 cup celery chopped
• 16 ounce bottled clam juice 
• 13 ounce clams minced canned
• 3 tablespoons flour all-purpose
• 2 cups corn kernels fresh
• 0.8 teaspoon thyme leaves fresh chopped
• 0.8 cup half-and-half 
• 0.5 cup milk 2% reduced-fat
• 1 pound mussels scrubbed
• 1 cup onion chopped
• 2 cups potatoes diced red
• 0.3 teaspoon salt 
• 6 servings thyme sprigs 

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Heat a large Dutch oven over medium heat.
2. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
3. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently.
4. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
5. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
6. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt.
7. Garnish with thyme sprigs, if desired.
8. Combine 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 cup sliced fennel bulb in a large bowl.
9. Combine 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Gradually add 1 tablespoon extra-virgin olive oil, stirring constantly with a whisk.
10. Pour vinaigrette over lettuce mixture; toss well.