Low Sodium Classic New England Clam Chowder

Savor the comforting flavors of the coast with this Low Sodium Classic New England Clam Chowder, a healthier take on the timeless seafood favorite. This recipe keeps all the rich, creamy indulgence you love while reducing sodium for a heart-friendly twist. Fresh clams, Yukon Gold potatoes, and aromatic leeks create a luscious base, while unsalted butter and low-sodium chicken broth ensure every bite is full of flavor without the extra salt. The perfectly balanced broth, thickened with a light roux, gets an added touch of creaminess from a splash of half-and-half. Finished with fragrant thyme and fresh parsley, this chowder is ready in just an hour and makes a comforting, wholesome meal perfect for cozy evenings or casual entertaining. Ideal for seafood lovers looking for a lower-sodium option, it pairs beautifully with crusty bread or oyster crackers.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 pounds clams in shells
• 3 cups water
• 2 tablespoons unsalted butter
• 2 medium leeks, white and light green parts only, sliced
• 2 medium celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 0.25 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 cup half-and-half
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

1. Rinse clams under cold water and scrub to remove any dirt. In a large pot, combine the clams and 3 cups of water. Cover and bring to a boil over high heat, then reduce the heat to medium and cook until the clams have opened, about 5 to 7 minutes. Discard any clams that do not open.

Step 2

2. Remove the clams from the pot and allow them to cool slightly. Strain the clam broth through a cheesecloth-lined sieve into a bowl; set aside. Remove the clams from their shells and chop coarsely.

Step 3

3. In a large soup pot, melt unsalted butter over medium heat. Add the leeks, celery, and garlic, and sauté until the vegetables are softened but not browned, about 5 minutes.

Step 4

4. Stir in the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved clam broth and the chicken broth, ensuring there are no lumps. Add the bay leaf and bring to a gentle boil.

Step 5

5. Add the potatoes, black pepper, and thyme to the pot. Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 15 minutes.

Step 6

6. Stir in the chopped clams and half-and-half. Cook for an additional 5 minutes until heated through. Taste and adjust seasoning if needed.

Step 7

7. Discard the bay leaf, then garnish with parsley before serving hot.

Nutrition Facts

Serving size	(3797.4g)

Amount per serving	% Daily Value*
Calories	3209.2

Total Fat 85.4g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1056.1mg	0%
Sodium 2081.5mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 15.2g	0%
Total Sugars 25.4g
Protein 366.0g	0%

Vitamin D 0IU	0%
Calcium 1774.5mg	0%
Iron 233.1mg	0%
Potassium 12369.1mg	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: 23.8%

Protein: 45.3%

Carbs: 31.0%