Simple Clam Chowder with Goat Milk

When we think of chowder we think of thick soup made with clams and heavy cream. How about a lighter version with whole goat milk? Instead of butter I used olive oil, which can be an acquired taste for some people used to butter in creamy soups. The beauty of modern-day cooking is the flexibility we now have to substitute healthier ingredients in classic recipes, a tasty challenge to those of us who strive for some creativity in our lifestyles.