Here is a version of clam chowder that is not thickened with cornstarch, does not contain milk or potatoes and still tastes really good!
1 tbsp butter
3 stalks of celery cut up
1/2 Walla Walla sweet onion, chopped
1 medium sized yellow crookneck squash, chopped
1 bottle clam juice
Cook together until vegetables are tender. Set aside to cool a bit. Then puree all in a blender.
1 cup frozen clams, chopped
1 32 oz. seafood broth
Dash of sea salt
1/2 tsp garlic powder
Cook to defrost clams. Then add pureed vegetables. Heat up but don’t boil.
Just before serving:
Whip two eggs in a small bowl and slowly pour them into the hot soup, while stirring the soup with a spoon.
The pureed vegetables thicken the soup. This soup takes 30 minutes at the very most – from the time you chop the vegetables to the table, and serves 2 to 4 people.