Dietitian's tip: The addition of brown rice and cooking slowly makes this low-fat clam chowder taste very creamy.
Course: Side Dish
Keyword: clam, healthy
Method: Stove Top
Skill Level: Intermediate
Author: Marilyn Lesniak
1 1/2cupsvegetable stock
Saute carrot, celery, onion, garlic and ham in canola oil over medium heat until lightly brown, about 10 minutes. Add clams and clam juice, continue to cook slowly to reduce volume by half. Add milk, stock, herbs, spices, potatoes and rice.
Bring to simmer, reduce heat and cook for 1 hour, until rice is cooked and stew has thickened considerably. Serve.