Creamy Cauliflower Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Clam Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Clam Chowder

A comforting bowl of creamy clam chowder that combines tender clams with hearty cauliflower, potatoes, carrots, and celery in a light, velvety broth enriched with a hint of almond milk and fragrant herbs. This chowder offers a delightful balance of flavors and textures, making it a satisfying meal any time of the day.

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NUTRITION

351kcal
Protein
36g
Fat
7.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams, drained (227g)

1 cup Cauliflower, chopped (107g)

1/2 cup Diced White Potato (75g)

1/2 cup Diced Carrot (61g)

1/2 cup Diced Celery (50g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Olive Oil (5g)

1/2 cup Clam Juice (120g)

1 tbsp All-Purpose Flour (8g)

1 Garlic Clove, minced (3g)

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Stir in the all-purpose flour to create a light roux, cooking for another 1 minute.

  • 4

    Pour in the clam juice and almond milk, whisking continuously to avoid lumps.

  • 5

    Add the diced potato, carrot, celery, and chopped cauliflower. Stir to combine.

  • 6

    Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the vegetables begin to soften.

  • 7

    Gently fold in the drained clams, and allow the chowder to simmer for an additional 3-4 minutes. Avoid overcooking the clams.

  • 8

    Season with salt, pepper, thyme, and add a bay leaf if desired. Remove the bay leaf before serving.

  • 9

    Ladle into bowls and enjoy your comforting bowl of creamy cauliflower clam chowder.

Creamy Cauliflower Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Clam Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Clam Chowder

A comforting bowl of creamy clam chowder that combines tender clams with hearty cauliflower, potatoes, carrots, and celery in a light, velvety broth enriched with a hint of almond milk and fragrant herbs. This chowder offers a delightful balance of flavors and textures, making it a satisfying meal any time of the day.

NUTRITION

351kcal
Protein
36g
Fat
7.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams, drained (227g)

1 cup Cauliflower, chopped (107g)

1/2 cup Diced White Potato (75g)

1/2 cup Diced Carrot (61g)

1/2 cup Diced Celery (50g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Olive Oil (5g)

1/2 cup Clam Juice (120g)

1 tbsp All-Purpose Flour (8g)

1 Garlic Clove, minced (3g)

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Stir in the all-purpose flour to create a light roux, cooking for another 1 minute.

  • 4

    Pour in the clam juice and almond milk, whisking continuously to avoid lumps.

  • 5

    Add the diced potato, carrot, celery, and chopped cauliflower. Stir to combine.

  • 6

    Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the vegetables begin to soften.

  • 7

    Gently fold in the drained clams, and allow the chowder to simmer for an additional 3-4 minutes. Avoid overcooking the clams.

  • 8

    Season with salt, pepper, thyme, and add a bay leaf if desired. Remove the bay leaf before serving.

  • 9

    Ladle into bowls and enjoy your comforting bowl of creamy cauliflower clam chowder.