Healthy Clam Chowder

(Contributed by Tami Nielsen)

These measurements are totally subjective. I never measure when I'm making soup. You may want to change them for the size of your family. I modified this by adding carrots and not using butter or cream.

3 c. Diced potatoes
1/2 c. Chopped onion
1 1/2 c. Chopped celery
1 1/2 c. Chopped carrot

Drain clams reserving juice and set aside. Boil veggies in 6 cups of water and the clam juice until tender. When tender add 1 can of fat free evaporated milk. Put 1/2 cup whole wheat flour and 1 cup water in a Tupperware container and shake until well mixed and no lumps. Add a few spoonfuls of the hot soup to this mixture to warm it up, and then add slowly to the soup. This will thicken the soup without making it lumpy. Add 2 Tbs. Apple cider vinegar, the 2 cans if clams, and salt and pepper to taste. Let simmer to blend the flavors.