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 modern twist on classic clam chowder with tender clams and cauliflower replacing the traditional potato, enhanced with a light creaminess from low-fat milk and a medley of aromatic vegetables. This comforting bowl delivers a vibrant, silky broth with delightful textures and a fresh herb finish, perfect for any meal.

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NUTRITION

330kcal
Protein
39.1g
Fat
9.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

8 ounces Canned Clams (drained)

1 cup Cauliflower (chopped)

1/4 cup Onion (diced)

1 stalk Celery (diced)

1 clove Garlic (minced)

1/2 cup 2% Milk

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 Bay Leaf

Salt and Pepper (to taste)

1 tablespoon Fresh Parsley (garnish)

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PREPARATION

  • 1

    Warm the olive oil in a large pot over medium heat and add the diced onion, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 2

    Add the chopped cauliflower, fresh thyme, and bay leaf, stirring to combine with the aromatics.

  • 3

    Pour in the 2% milk and a small amount of water (about 1/2 cup) to create a light broth. Bring the mixture to a simmer and cook until the cauliflower is tender, roughly 8-10 minutes.

  • 4

    Gently stir in the drained clams, allowing them to warm through without overcooking.

  • 5

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 6

    Ladle the chowder into bowls and garnish with fresh parsley. Serve warm and enjoy the creamy, hearty flavors.

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 modern twist on classic clam chowder with tender clams and cauliflower replacing the traditional potato, enhanced with a light creaminess from low-fat milk and a medley of aromatic vegetables. This comforting bowl delivers a vibrant, silky broth with delightful textures and a fresh herb finish, perfect for any meal.

NUTRITION

330kcal
Protein
39.1g
Fat
9.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

8 ounces Canned Clams (drained)

1 cup Cauliflower (chopped)

1/4 cup Onion (diced)

1 stalk Celery (diced)

1 clove Garlic (minced)

1/2 cup 2% Milk

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 Bay Leaf

Salt and Pepper (to taste)

1 tablespoon Fresh Parsley (garnish)

PREPARATION

  • 1

    Warm the olive oil in a large pot over medium heat and add the diced onion, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 2

    Add the chopped cauliflower, fresh thyme, and bay leaf, stirring to combine with the aromatics.

  • 3

    Pour in the 2% milk and a small amount of water (about 1/2 cup) to create a light broth. Bring the mixture to a simmer and cook until the cauliflower is tender, roughly 8-10 minutes.

  • 4

    Gently stir in the drained clams, allowing them to warm through without overcooking.

  • 5

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 6

    Ladle the chowder into bowls and garnish with fresh parsley. Serve warm and enjoy the creamy, hearty flavors.