Healthy Clam Chowder

This clam chowder is my favorite healthier, lower fat way to make the famous soup - Made with brown rice flour, goat milk, and LOTS of chewy, high protein clams!

Course Soup

Cuisine Gluten-Free, Sugar-Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 156kcal

Author Lauren Goslin

Ingredients

2 Tablespoons olive oil or butter (I use one tablespoon of each)
½ large yellow onion chopped
2 celery stalks chopped
1 large garlic clove minced
3 Tablespoons brown rice flour
3 10-ounce cans of clams plus liquid
2 cups water or broth
1 cup goat milk (can also use cow's milk, if desired)
big pinch dried thyme
big pinch paprika
2 dried bay leaves
1 pound red potatoes chopped into small, 1/4-1/2 inch cubes
salt and black pepper

Instructions

Heat the oil and/or butter in a large pot over medium-high heat.
Add the onion, celery, and garlic and saute until softened.
Stir in the flour and distribute evenly.
Add the water or broth, JUICE from 2 cans of chopped clams (reserve clams), milk, spices, bay leaves, and potatoes and stir to combine.
Bring the soup to a simmer, stirring consistently (the mixture will thicken),
then reduce the heat to medium-low and cook 20 minutes, stirring often,
until the potatoes are tender.
Add clams and season to taste with salt and pepper; cook until clams are just firm, another 2-3 minutes.

Notes

Adapted from Food Network

Nutrition facts based on using olive oil and water.

Weight Watchers points: 5

Nutrition