LOW SODIUM NEW ENGLAND CLAM CHOWDER RECIPES

Steps:

• In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
• Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
• Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
• Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
• Add the potatoes and simmer until tender, about 10-15 minutes.
• When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.
• Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
• Serving Suggestions: Serve with our New England Clam Cakes.

Steps:

• In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
• Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
• Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
• Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).