Correct Salty Clam Chowder Soup
Creamy clam chowder is a delicious cold weather soup that is not too difficult to make. Sometimes it can get over salted when the clams are canned or if you become too heavy handed when salting it, but it is correctable. Also, this method can be used to correct over salting in gravies and any other cream based soup or sauce.
Instructions
1. Add evaporated milk to the soup until it overcomes the salty taste. Evaporated milk is great to keep on hand since it's canned and cannot spoil.
2. Taste to determine if the over salting is corrected. If the evaporated milk is not enough of a correction, take about 1 tsbp. of flour for every quart of soup. Mix the flour with some of the soup stock in a small bowl. Whisk it until it is no longer lumpy. Pour this flour and stock mixture into the soup and stir it in completely. You can also mix the flour with evaporated milk, if you prefer.
3. Decide if you have the taste you desire. If all else fails, spice it up. Tabasco is great in clam chowder and it can also detract from the taste of the salt. Technically it won't correct the over saltiness, but it will add a new dynamic flavor to compete with the salt.
Tags: evaporated milk, Chowder Soup, clam chowder, Clam Chowder, Clam Chowder Soup, correct over