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 chowder that melds the briny sweetness of clams with the velvety creaminess of blended cauliflower and a hint of aromatic herbs. This chowder is light yet satisfying, perfect for any meal time, balancing clean ingredients and a rich, soothing texture.

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NUTRITION

413kcal
Protein
36.7g
Fat
18.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams

1 cup chopped Cauliflower

1/2 cup diced Potato

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 medium Onion (finely chopped)

1 stalk Celery (diced)

1 clove Garlic (minced)

1/4 cup Heavy Cream

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the diced potato and chopped cauliflower, stirring gently to combine with the aromatics.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the bay leaf and dried thyme, letting the vegetables cook until tender, about 10 minutes.

  • 4

    Stir in the clams and unsweetened almond milk, warming through the chowder without boiling to preserve the delicate flavors of the clams.

  • 5

    Reduce the heat and gently incorporate the heavy cream for a silky texture. Season with salt and pepper to taste.

  • 6

    Allow the chowder to heat through for an additional 2-3 minutes. If desired, remove the bay leaf before serving.

  • 7

    Serve hot, and enjoy the comforting blend of creamy cauliflower and succulent clams in every spoonful.

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 chowder that melds the briny sweetness of clams with the velvety creaminess of blended cauliflower and a hint of aromatic herbs. This chowder is light yet satisfying, perfect for any meal time, balancing clean ingredients and a rich, soothing texture.

NUTRITION

413kcal
Protein
36.7g
Fat
18.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams

1 cup chopped Cauliflower

1/2 cup diced Potato

1 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 medium Onion (finely chopped)

1 stalk Celery (diced)

1 clove Garlic (minced)

1/4 cup Heavy Cream

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the diced potato and chopped cauliflower, stirring gently to combine with the aromatics.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the bay leaf and dried thyme, letting the vegetables cook until tender, about 10 minutes.

  • 4

    Stir in the clams and unsweetened almond milk, warming through the chowder without boiling to preserve the delicate flavors of the clams.

  • 5

    Reduce the heat and gently incorporate the heavy cream for a silky texture. Season with salt and pepper to taste.

  • 6

    Allow the chowder to heat through for an additional 2-3 minutes. If desired, remove the bay leaf before serving.

  • 7

    Serve hot, and enjoy the comforting blend of creamy cauliflower and succulent clams in every spoonful.