I used pre-chopped celery and onions I make ahead and keep in the freezer for these occasions, in an air tight container. I also used store bought pre-minced garlic in olive oil. To reduce the sodium load I only used two bottles of clam juice and 16 ounces of filtered water to make up the missing fluid. For someone on a sodium restricted diet it’s an improvement, but it stilled tasted pretty salty. This recipe does not over cook the potatoes or clams, leaving them “Al Dente”. It was very good.
