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Clams with Mushrooms in Cream Sauce

This is a lovely nutrition packed recipe that I created when craving clam chowder. It is not a chowder, but takes care of that craving rather well and includes a good serving of veggies. This is great served over wild rice. I also tried this spooned into a low-carb, garlic and onion flavored tortilla with avocado. It was quite yummy! If you need to watch saturated fats, you can substitute milk for the cream.

Recipe makes about 4 servings.

Nutritional Values per 1/4th recipe calculated at Fitday.com
Calories; 188.5 Fat: 13 grams, Sat fat: 4.5, Poly: 1gr, Mono: 6.5 gr, Carbs: 8.25 gr, Fiber:1.75 gr, Protein: 12.75 gr.

Atkins counted carbs = 6.5

2 T. Olive oil
½ cup chopped red onion
1 pound crimini (brown) mushrooms or portabellos - sliced
2 large stalks celery - chopped
2 med bunches baby bok choi - chopped
2 cloves crushed garlic
2 cans Trader Joe’s Clams or similar brand (no nitrates or harmful preservatives) the juice is used in this recipe.
1/4 t black pepper
dash nutmeg
pinch of thyme
dash of stevia whole leaf powder (optional)
1 T. Soy flour
4 T. Cream
4 T. Water or unsalted broth

Over medium heat, drizzle olive oil in large skillet. Add chopped onion to skillet and allow to cook while you are slicing the mushrooms. Add Mushrooms to skillet. Chop celery and bok choi and add to skillet. Crush garlic and add to skillet. All the veggies should be softened by now so add the clams being sure to add the clam juice also. If you are using a high sodium or high preservative brand of clams, you may want to leave out some of the clam juice. Add pepper, nutmeg, thyme, and stevia. Fork-stir flour with water or broth and add to skillet. Turn up heat just a bit to thicken juices. Note that Soy flour does not seem to thicken as good as wheat flour, so substitute wheat flour or other thickener if your diet allows. When sauce has thickened, add cream and you are ready to serve.