Clam Chowder the Healthy Way

Ingredients

3 Tbsp olive oil

1 cup diced celery

1 cup diced onion

1/2 tsp finely chopped garlic

1/2 tsp finely chopped fresh thyme

2 bay leaves

3 1/2 cup chopped sea clams

1/2 gal clam juice

1 cup olive oil**

2 cup flour**

1 cup diced cooked potato

2 cup low fat milk

salt and pepper to taste

Directions:
In a large pot, sauté onion and celery in 2 Tbsp olive oil. Add garlic, thyme, bay leaves, clams, and clam juice. Bring to a boil. Heat 1 cup olive oil in medium skillet. **Add flour and cook for 5 minutes over medium heat then let cool down. Add enough roux mixture to boiling clam mixture, stirring constantly until thickened. Add cooked potato, milk, salt, and pepper. Simmer 15 minutes and serve.

**This is more roux than you will need. Keep extra in an air tight container in the refrigerator for up to 2 months.