Makes 6 servings (1½ cups per serving)

Ingredients

• 4 tbsp unsalted butter 
• 2 cups chopped onion 
• 1½ cups diced celery
• 1½ cup diced carrots
• 1 tsp dried thyme 
• 1 tsp dried parsley 
• 1 bay leaf 
• 1 tsp dried oregano 
• 2 cloves minced garlic
• ¼ cup all-purpose flour 
• 2 cans (142 g) baby clams, drained (liquid reserved) 
• 4 cups milk (1%)
• 3 cups peeled diced yellow potatoes
• 2 cans (85 g) smoked mussels, drained 
• 1 cup cooked frozen shrimp, thawed

Preparation

1. Melt butter in a large pot over medium-high heat. Add onion, celery, carrots, thyme, parsley, bay leaf, oregano, and garlic. Cook until vegetables are starting to soften, about 4 – 5 minutes.
2. Add flour and stir to coat vegetables. Reduce to heat to medium and cook, stirring, for 1 minute. 
3. Stir in reserved clam juice and bring to a boil. 
4. Add milk and potatoes, stirring to combine. Bring to a boil. Reduce heat to medium-low and simmer until potatoes and carrots are tender, about 10 minutes. 
5. Stir in smoked mussels and shrimp. Cook just until heated through, about 3 – 5 minutes.
6. Serve and enjoy! 

 Nutritional analysis per serving: 375 calories, 14 g fat, 28 g protein, 38 g carbohydrate (34 g available carbohydrate), 4 g fibre, 679 mg sodium 

My Viva Servings: 1 grain, 3 proteins, 2 vegetables, 1 fat, 1 dairy 

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