1 pound fresh or frozen skinless whitefish fillets
3 medium carrots, coarsely chopped
3 stalks celery with leaves, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons butter
2 1/2 cups potatoes, coarsely chopped
1 (10 ounce) can whole baby clams, rinsed and drained
2 cups water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups LACTAID® Reduced Fat Milk
Ground black pepper
- Thaw fish, if frozen. Rinse fish; pat dry. Cut into bite-size pieces. Set aside. In a 4-quart Dutch oven or saucepan cook carrots, celery, onion, and garlic in hot butter for 5 minutes, stirring occasionally. Add potatoes, fish, clams, water, salt, and pepper. Bring to boiling, reduce heat. Cover and simmer about 15 minutes or until potatoes are tender, stirring occasionally. Stir in LACTAID® Reduced Fat Milk. Cook until heated through, stirring frequently.
- Ladle soup into bowls. Sprinkle each serving with additional ground black pepper.