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 soothing and luscious chowder that marries tender clams with velvety cauliflower, accented by aromatic celery, onion, and garlic. This chowder delivers a comforting blend of flavors in a light, creamy broth perfect for any meal.

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NUTRITION

318kcal
Protein
39.9g
Fat
9.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams (227g)

1 cup Cauliflower (107g)

1 stalk Celery (40g)

1/4 Yellow Onion (40g)

1 Garlic Clove

1/2 cup Low-Fat Milk

1 cup Clam Juice

1 tsp Olive Oil

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a medium pot, warm the olive oil over medium heat and sauté the chopped celery, quartered onion, and minced garlic until softened and fragrant, about 3-4 minutes.

  • 2

    Add the cauliflower florets and stir to combine with the aromatics. Pour in the clam juice and bring to a gentle simmer.

  • 3

    Let the mixture simmer for 5-7 minutes until the cauliflower begins to soften.

  • 4

    Stir in the low-fat milk and add the canned clams (with a bit of their juice if available), and continue to simmer for another 3-4 minutes. Avoid boiling once the milk is added to prevent curdling.

  • 5

    Season with salt and black pepper to taste. Adjust seasoning as needed.

  • 6

    Using a potato masher or immersion blender, gently mash or blend a portion of the cauliflower to thicken the broth, leaving some florets intact for texture.

  • 7

    Serve hot, and enjoy the comforting, creamy flavors of your 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 soothing and luscious chowder that marries tender clams with velvety cauliflower, accented by aromatic celery, onion, and garlic. This chowder delivers a comforting blend of flavors in a light, creamy broth perfect for any meal.

NUTRITION

318kcal
Protein
39.9g
Fat
9.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams (227g)

1 cup Cauliflower (107g)

1 stalk Celery (40g)

1/4 Yellow Onion (40g)

1 Garlic Clove

1/2 cup Low-Fat Milk

1 cup Clam Juice

1 tsp Olive Oil

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a medium pot, warm the olive oil over medium heat and sauté the chopped celery, quartered onion, and minced garlic until softened and fragrant, about 3-4 minutes.

  • 2

    Add the cauliflower florets and stir to combine with the aromatics. Pour in the clam juice and bring to a gentle simmer.

  • 3

    Let the mixture simmer for 5-7 minutes until the cauliflower begins to soften.

  • 4

    Stir in the low-fat milk and add the canned clams (with a bit of their juice if available), and continue to simmer for another 3-4 minutes. Avoid boiling once the milk is added to prevent curdling.

  • 5

    Season with salt and black pepper to taste. Adjust seasoning as needed.

  • 6

    Using a potato masher or immersion blender, gently mash or blend a portion of the cauliflower to thicken the broth, leaving some florets intact for texture.

  • 7

    Serve hot, and enjoy the comforting, creamy flavors of your chowder.