Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fry salt pork to render all fat in a heavy kettle and then remove. add potatoes, onions, and 1/2 teaspoon salt. cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. do not overcook. meanwhile, cut fish into large chunks and put into another saucepan. add boiling water to cover and 1 1/2 teaspoons salt. cook slowly, covered, until fish is fork tender, about 15 minutes. remove from heat. strain and reserve liquid. remove any bones from fish. add fish and strained liquid to potato-onion mixture. pour in milk and leave on stove long enough to heat through, about 5 minutes. mix in butter and pepper. serve at once.

Target recipe: if the herbs are still on their stems, strip them off the stems and chop the leaves; set aside. in a heavy-bottomed large saucepan or stockpot over low to medium heat, brown the bacon. add the diced onions and saute until translucent. add the diced potatoes and cook until tender, stirring often to avoid sticking and ensure even cooking. add the bottled clam juice and simmer for a few minutes. about 15 minutes before serving, add the cream, milk, and fish pieces to the hot broth; heat through to scalding, but do not boil. stir gently so as not to break up the fish too much. add the salt, pepper, and the chopped fresh herbs, to taste. garnish each serving of chowder with a sprinkle of chopped chives.