Clam chowder: quick and easy
This soup has low fat, increased vegetables compared to regular clam chowder, and is "creamed" using soya milk.
1 cup fresh or frozen clam meat
1 carrot: diced
1 stick celery: sliced very thin
1 small potato: diced small
3 cloves garlic: diced
1 medium onion: diced small
spices: mace, paprika, bay leaf, salt, pepper
1 tbsp rice flour
1 tbsp corn starch
olive oil.
1/2 cup soya milk.
In a soup pot fry the onion until soft. Add the garlic and saute for 30 secs. Add the other vegetables and saute 1 minute. Take off the heat. Add the rice flour and corn starch, stir. Add .5 litre water.
Season with a pinch of mace, a bay leaf, a pinch of paprika (e.g. Spanish) salt and pepper.
Bring to a boil. Stir as it thickens. Simmer 10 mins.
Add the clams, simmer 3 min. Add milk, stir and serve. Serves two generously.
Soya yogurt or soya cream cheese can be substitutes for milk.