YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Clam Chowder
Enjoy a comforting bowl of creamy clam chowder with a twist of cauliflower purity and a light touch of low-fat dairy. The delicate brininess of fresh clams pairs beautifully with the subtle sweetness of sautéed onions, celery, and garlic, all enveloped in a velvety sauce enriched with low-fat milk and Greek yogurt. This chowder offers a nourishing balance of lean protein and wholesome vegetables, making it a satisfying option any time of day.
INGREDIENTS
8 oz Fresh Clams
2 cups Cauliflower Florets
1 cup Low-Fat Milk (1% Fat)
1/4 cup Nonfat Greek Yogurt
1/4 medium Yellow Onion
1 stalk Celery
1 clove Garlic
1 tsp Extra Virgin Olive Oil
PREPARATION
Rinse and scrub the fresh clams thoroughly. Set aside.
In a large pot, heat the teaspoon of olive oil over medium heat. Add the chopped yellow onion, celery, and minced garlic. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.
Add the cauliflower florets to the pot and stir them with the aromatics. Pour in the low-fat milk and bring the mixture to a gentle simmer.
Add the cleaned clams, cover the pot, and let it simmer for about 6-8 minutes or until the clams open. Discard any clams that do not open.
Stir in the nonfat Greek yogurt to achieve a creamy consistency. Season with salt and pepper to taste. Allow the chowder to warm through, but avoid boiling to prevent curdling.
Ladle the creamy chowder into bowls and serve warm. Enjoy your light yet satisfying meal!