Appetizers / Soups / Salads

Reduced Sodium Clam and Bean Chowder is for Dinner.

Reduced Sodium Clam and Bean Chowder takes 240 minutes to prepare.

Reduced Sodium Clam and Bean Chowder takes 20 minutes to cook.

Reduced Sodium Clam and Bean Chowder makes 2 servings.

The ingredients for Reduced Sodium Clam and Bean Chowder are:

1/3 of a 16 oz bag of Great Northern Beans, cook according to bag directions.
1/2 medium onion, chopped
2 stalks of celery chopped
4 oz of Turkey Sausage [O.M. recommended by South Beach]
2 cups Skim Milk
Bay Leaf
6 oz can of chopped clams in clam juice [do NOT drain].

Here is how you make Reduced Sodium Clam and Bean Chowder:

Bag of great Northern Beans: label says 1/4 cup of dry beans = 1 serving. 13 servings per bag. I cooked according to bag directions, early in the morning. After cooked, I had 6 cups of cooked beans. I used 2 cups of the cooked beans for this recipe.Warm the dutch oven to medium and spray interior with PAM spray. Cook the onion & celery until soft; do not brown. Measure 4 oz of the Turkey sausage and slice into bite-sized pieces.Brown in the dutch oven. Add PAM as needed. Put half of the beans in blender & puree. Add the milk, & blend. Add this to the dutch oven with the sausage. Add the rest of the Beans & veggies if not already in pan. Add the I can't Believe it's Not Butter for richness & flavor. Add a whole Bay LeafStir well & simmer until warm. Then add the clams with the juice in the can. Stir well & serve when warm. Do not add salt if you want this to be low sodium.Number of Servings: 2Recipe submitted by SparkPeople user 60SIXTY.

The nutritional information for Reduced Sodium Clam and Bean Chowder is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 446.3

• Total Fat: 7.2 g
• Cholesterol: 54.9 mg
• Sodium: 1,441.0 mg
• Total Carbs: 69.4 g
• Dietary Fiber: 16.4 g
• Protein: 40.4 g

The dietary needs meet for Reduced Sodium Clam and Bean Chowder is Low Fat