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!
2 Tablespoonsolive oil or butter (I use one tablespoon of each)
½largeyellow onionchopped
2celery stalkschopped
1large garlic cloveminced
3Tablespoonsbrown rice flour
310-ouncecans of clamsplus liquid
2cupswater or broth
1cup goat milk(can also use cow's milk, if desired)
bigpinchdried thyme
bigpinch paprika
2dried bay leaves
1poundred potatoeschopped 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 NetworkNutrition facts based on using olive oil and water.Weight Watchers points: 5