Salmon Clam Chowder

This is the stuff! My husband loves this soup...so I'm posting it in his behalf ;)

3-4 tablespoons butter
1 onion chopped
2 garlic cloves
1 red bell pepper chopped
2 celery stalks chopped
1/3 to 1/2 cup spelt, barley, brown rice flour (equal parts of each) or just whole wheat flour
3 cups chicken, vegetable broth
3 large potatoes (red or yellow are my favorite)
2-3 cups half and half
1-2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons basil (dried) or fresh
2 small cans skinnless, boneless salmon with juice
1 can diced clams with juice
1/3 to 1/2 cup white bean flour

Saute onion, garlic, peppers and celery in butter for 2 to 3 minutes, add flour and whisk until it's a thick paste. Slowly add broth, whisk in until blended. Add potatoes. Cook on medium heat until potatoes are soft. Add half and half, spices, salmon and clams and whisk in white bean flour. You do not need to worry about clumping the white bean powder will help the soup thicken. Do not add the white bean powder if your soup is already thick. I like to add this last as it does not clump up like flour and I'm not a fan of cornstarch. Besides, this is a great way to use your beans and it makes the meal much more healthy! You can't taste it at all, I promise! Let the soup simmer on medium low for 10 to 15 minutes. This fully cooks the bean powder and lets the true flavor of the soup develop. This is the most important part! Be careful that your soup doesn't come to a full boil after you've added the half and half. Keep the heat below medium.

(if for any reason your soup is too thick, add water, broth or milk)

Enjoy!!!