Clam Chowder

On a cold winter day, sometimes the best remedy is a hot bowl of soup. Clam chowder is often highly starchy because it's full of potatoes and uses a roux for thickening.

This clam chowder is incredibly good, and is very satisfying. However, there are only 7.5 grams of starch per (generous) serving.

Clam Chowder

4 (6.5 ounce) cans minced clams, drained with juice reserved
1 cup finely chopped onion
3/4 cup diced carrots
4 cups water
1 cup chopped celery
1 tablespoon minced parsley
2-1/2 cups peeled and cubed jicama
3/4 cup butter
3/4 cup oat flour
4 cups heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon white sugar (just omit if you can't have sugar)
1 tablespoon seasoned rice wine vinegar


1. In a large stockpot add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
2. Add jicama and simmer 20 more minutes. At the same time, start cream sauce.
3. In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
4. Stir in clams, salt, pepper, sugar and rice wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.