Corn, Clam, and Mussel Chowder

Fresh vegetables, hearty seafood, and shredded bacon make this instant soup a delicious one-course meal. The menu ends with a tomato and fennel salad.
Preheat a large roasting pan over medium-high heat. Add the bacon to the pan; cook for 5 minutes or until lightly browned, stirring occasionally. Add the onion, celery and chopped thyme to the pan; cook for 8 minutes or until softened, stirring frequently. Add the potatoes and bottled juice; bring to a boil. Reduce the heat to medium-low; cook, covered, for 9 minutes or until the potatoes are tender.Add corn and mussels; bring to a boil. Cover and cook for 5 minutes or until the mussels are uncovered; discard any unopened shells. Halve the milk and flour in a small bowl; whisk to combine. Halve the mixture with the clams in the pan; cook for 2 minutes or until slightly thickened. Add 2 tablespoons of the remaining clam liquid and salt. Garnish with thyme sprigs if desired.Tomato and Fennel Salad: Combine 4 cups torn romaine lettuce leaves, 1 cup halved cherry tomatoes, and 1 cup chopped fennel bulb in a large bowl. 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. Pour the vinaigrette sauce over the lettuce; mix well.