4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cans (6-1/4 oz. each) minced clams, undrained
1 green onion, thinly sliced
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Let's Make It
Cook and stir bacon in medium saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving 1 Tbsp. dripping in saucepan. Drain bacon on paper towels. Add yellow onions, celery and thyme to drippings in pan; cook and stir 5 min. or until vegetables are crisp-tender. Add potatoes, water and 2 Tbsp. bacon; bring to boil. Cook 15 min. or until potatoes are tender, stirring occasionally.
Microwave milk and cream cheese in small microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and mixture is well blended. Add to potato mixture; stir.
Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not boil.) Sprinkle with remaining bacon and green onions.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.