Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: drain clams and reserve liquid. measure clam liquid; add enough water to make 4 cups liquid and set aside. in the pressure cooker, brown diced bacon until golden. remove bacon and set aside. drain off all but 1/4 of the fat and saute onion for several minutes. add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil. seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes. remove from heat, depressurize and remove lid. add half and half, milk, butter and clams; heat gently (but do not boil). serve immediately.

Target recipe: drain juice from canned clams into large stock pot. peel potatoes and cut into bite-sized chunks. cook potatoes in clam juice (adding a little water to cover, if necessary). fry bacon just until done. add to potatoes and clam juice. add clams, chopped onion, milk and chopped parsley. thicken with corstarch mixed with water. when thickened, add the real butter, paprika and more parsley for color and taste. cook until butter is blended.