NUTRITION

SERVINGS

INGREDIENTS

6 oz Clams (cooked)

1 cup chopped Cauliflower

0.5 cup diced Potato

0.25 cup diced Onion

1 clove Garlic

1 cup Low-Fat Milk

0.25 cup Greek Yogurt

1 tsp Olive Oil

0.5 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

• 1

  In a medium pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until the onion becomes translucent.

• 2

  Add the chopped cauliflower and diced potato to the pot, stirring to combine with the onions and garlic.

• 3

  Pour in the low-fat milk and a splash of water if needed to adjust consistency. Stir in dried thyme, salt, and pepper.

• 4

  Bring the mixture to a gentle simmer and let it cook until the vegetables are tender, about 10-12 minutes.

• 5

  Add the cooked clams (with their juices, if using canned clams with juice) and simmer for an additional 3-4 minutes to meld the flavors.

• 6

  Remove the pot from heat and stir in the Greek yogurt to create a creamy texture. Adjust seasoning with salt and pepper if needed.

• 7

  Serve the chowder warm, garnished with an extra sprinkle of thyme or freshly ground pepper if desired.