1/4 pound turkey bacon, chopped

1 T. vegetable oil

1 onion, finely chopped

1 garlic clove, minced

1 small bunch (12 ounces) turnip greens or other greens, coarse stems removed and discarded, leaves chopped

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

2 cans (10 ounces each) baby clams, juice reserved

1 C. half-and-half

2 1/2 T. potato flour

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. Sprinkle 2 T. potato flour over the soup and stir in. Add the remaining 1/2 T. flour for a thicker soup if desired. Stir in the pepper and clams, and cook for 1 to 2 minutes. Sprinkle the turkey bacon over each serving. Potato flour is used as the thickener in this recipe to lend the characteristic flavor of potatoes without as many carbohydrates. Look for it in the baking aisle of supermarkets or health food stores. Or you can use 1 1/2 T. cornstarch mixed with 2 T. water instead.