| Total sodium per serving: 362mg |
Total calories per serving: 311 |
Servings: 4 |
Ingredients
- 1 can baby clams, with juice (142g/5 oz) [these were 300mg sodium in 56g]**
- 2 large potatoes, peeled, diced (10 oz)
- 1 can Campbell’s Cream of Chicken soup, no salt (10 oz)
- 1/2 cup half & half
- 1/2 cup milk (used 1%)
- 2 tsp unsalted butter
- 1/2 tsp dried dill weed
Directions:
1. Add diced bacon to large non-stick skillet and cook on medium low heat until crispy.
2. Add minced onion and cook until translucent.
3. Drain clams, check for shell fragments and set aside; add the reserved clam juice to the skillet.
4. Add the cubed potatoes to the skillet (may have to add some water if there is not enough clam juice).
5. Cover and cook until potatoes are tender, about 15-20 minutes, making sure the potatoes do not stick.
6. Add the reserved clams, soup, half & half, milk, and dill weed, stir together.
7. Add butter and stir into the chowder.
8. Simmer until the chowder has thickened and the clams are heated through, about 20-30 minutes.
9. Stir occasionally making sure the chowder does not stick to the bottom of the pan.
Makes 4 servings, each serving has 311 calories, 362mg sodium, 26.2 carbs
*the amount of sodium will vary with the brand and thickness of bacon used
**sodium will vary with the brand of clams used
Recipe found at http://www.geniuskitchen.com/…/thick-and-creamy-new…, rewritten and adapted for low sodium
