Low Sodium Classic Clam Soup

Savor the comforting flavors of the sea with this Low Sodium Classic Clam Soup, a heart-healthy twist on a timeless favorite. Bursting with the briny sweetness of fresh clams, this soup balances wholesome ingredients like tender potatoes, caramelized onions, and vibrant celery with the warming aromas of thyme and a hint of black pepper. The use of low sodium chicken broth and unsalted butter ensures a health-conscious dish without sacrificing depth of flavor. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this nutrient-rich clam soup is perfect for a cozy dinner or an elegant starter. Ready in under an hour, it’s a satisfying, low-sodium option for seafood lovers who crave a lighter yet indulgent take on this classic recipe.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds fresh clams
• 4 cups water
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 medium carrot, diced
• 2 cups low sodium chicken broth
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Directions

Step 1

Rinse the clams thoroughly under cold water, scrubbing the shells to remove any dirt. Discard any clams that are open and do not close when tapped.

Step 2

In a large pot, bring 4 cups of water to a boil over high heat. Add the clams, cover, and steam until the clams open, about 5 to 7 minutes. Discard any clams that do not open.

Step 3

Using a slotted spoon, transfer the clams to a bowl, reserving the cooking liquid. Strain the liquid through a fine sieve to remove any sand or debris. Set aside.

Step 4

Remove the clams from their shells, chop them into bite-sized pieces, and set aside. Discard the shells.

Step 5

In the same pot, melt the unsalted butter over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3 minutes.

Step 6

Add the celery, potatoes, and carrots to the pot, stirring to combine. Cook for another 3 to 4 minutes until the vegetables begin to soften.

Step 7

Pour in the low sodium chicken broth and 2 cups of the reserved clam cooking liquid. If necessary, add more water to ensure the vegetables are just covered.

Step 8

Add the bay leaf, fresh thyme leaves, and ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15 to 20 minutes or until the potatoes are tender.

Step 9

Stir in the chopped clams and simmer for an additional 5 minutes to heat through.

Step 10

Remove the bay leaf. Taste and adjust the seasoning if needed, though the natural flavors of the clams should be sufficient.

Step 11

Ladle the soup into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side for an added zesty touch.

Nutrition Facts

Serving size	(3207.0g)

Amount per serving	% Daily Value*
Calories	2015.0

Total Fat 43.3g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 0g
Cholesterol 669.8mg	0%
Sodium 1869.5mg	0%
Total Carbohydrate 149.8g	0%
Dietary Fiber 14.0g	0%
Total Sugars 15.4g
Protein 248.0g	0%

Vitamin D 0IU	0%
Calcium 1160.3mg	0%
Iron 259.5mg	0%
Potassium 8869.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 50.1%

Carbs: 30.2%