New England Clam Chowder (Dairy-Free and Low-Fat)

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 large carrots, scraped and diced
• 1/2 cup flour
• 2 cups clam broth
• 3 cups plain soymilk or rice milk
• 2 (6 1/2 ounce) cans chopped clams or minced clams
• 1/2 teaspoon white pepper
• 1 tablespoon dried parsley
• 3/4 teaspoon salt
• 1/2 teaspoon crushed thyme
• 1 bay leaf
• 1/4 teaspoon ground black pepper
• 4 cups baking potatoes, peeled and diced into 1 inch cubes
• salt and pepper, for serving
• fat-free saltine crackers, for serving

Directions

1. 1

   In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.

2. 2

   Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.

3. 3

   Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.

4. 4

   Stir in rice milk until mixture is smooth.

5. 5

   Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.

6. 6

   Add diced potatoes, cover and simmer for an additional 30 minutes.

7. 7

   Taste and adjust seasoning with salt and pepper.

8. 8

   Serve with crushed Saltines.