Low Sodium Classic Clam Soup
Dive into the comforting, seaside flavors of our Low Sodium Classic Clam Soup, a heartwarming dish that's perfect for those seeking a lighter yet satisfying version of a cherished classic. Packed with the natural brininess of fresh clams, this soup is enhanced with wholesome vegetables like tender potatoes, carrots, and celery, all simmered in a flavorful low-sodium broth. The addition of fresh thyme, a hint of garlic, and a sprinkle of parsley ensures that every spoonful bursts with freshness, while a squeeze of lemon adds a bright, zesty finish. With no added salt and just the natural essence of the ingredients shining through, this soup is an ideal choice for a healthy yet indulgent meal. Ready in under an hour, it's a perfect option for busy weeknights or cozy weekends. Serve it with crusty bread to soak up every drop of this delicious, low-sodium seafood comfort food.
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Recipe Information
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
Instructions
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.
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.
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.
Remove the clams from their shells, chop them into bite-sized pieces, and set aside. Discard the shells.
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.
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.
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.
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.
Stir in the chopped clams and simmer for an additional 5 minutes to heat through.
Remove the bay leaf. Taste and adjust the seasoning if needed, though the natural flavors of the clams should be sufficient.
Ladle the soup into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side for an added zesty touch.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.4 g | ||
| Protein | 248.0 g | 496% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1160 mg | 89% | |
| Iron | 259.5 mg | 1442% | |
| Potassium | 8870 mg | 189% | |
*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.
