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New England Clam Chowder

Dinner, Lunch, Low Phosphorus, Low Sodium


Based on 6 servings per recipe.

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup margarine
  • 1 6-1/2 ounce can chopped clams
  • 2 cups raw potatoes, cut in 1/2 inch cubes
  • 3 cups milk
  • 3 tablespoons flour
  • 1/4 teaspoon pepper


  1. Soak cubed potatoes in 4 cups cold water for 2 hours.
  2. Drain and add to soup as indicated.
  3. In a 2-quart saucepan, saute onion and celery in margarine until tender.
  4. Add chopped clams with juice, diced potatoes and 2-3/4 cups milk.
  5. Simmer 5-10 minutes.
  6. Mix 1/4 cup milk with flour; stir into hot chowder mixture.
  7. Add pepper and simmer for 15-20 minutes more to blend flavors.
  8. Stir frequently.
  9. Sprinkle paprika over each serving.

About This Recipe

This low sodium version of a popular warm and creamy seafood soup. Perfect on a cold and rainy day.

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