YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Clam Chowder with Fresh Herbs
This chowder is a delightful twist on a coastal classic, blending tender clams with velvety cauliflower, aromatic garlic and onions, and a touch of creamy low-fat milk. Finished with a drizzle of olive oil and a sprinkle of fresh thyme and parsley, it’s a light yet satisfying meal that brings together the briny freshness of the sea and the gentle sweetness of roasted vegetables.
INGREDIENTS
6 oz canned clams (drained)
1 cup cauliflower florets
1/2 small yellow onion
2 cloves garlic
1 stalk celery
1 cup low-sodium chicken broth
1/2 cup low-fat milk (2%)
1 tbsp olive oil
1 tbsp fresh thyme
1 tbsp fresh parsley
Salt and black pepper to taste
PREPARATION
Start by rinsing the cauliflower florets under cool water and roughly chopping them if needed. Finely dice the half onion, mince the garlic cloves, and slice the celery.
In a medium pot, heat the olive oil over medium heat. Sauté the onion, garlic, and celery until they become soft and fragrant, about 3-4 minutes.
Add the cauliflower florets to the pot and stir for an additional 2 minutes, allowing them to lightly caramelize.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow the cauliflower to soften, approximately 8-10 minutes.
Lower the heat and stir in the low-fat milk to create a creamy consistency. Add the drained clams into the pot and warm them through gently, taking care not to overcook.
Season the chowder with salt and freshly ground black pepper. Stir in the fresh thyme and parsley just before serving to impart a fragrant, herbal aroma.
Serve hot and enjoy this light, creamy chowder that balances the briny clams with the delicate sweetness of roasted cauliflower and fresh herbs.