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 delightful twist on a classic chowder, combining tender clams with silky cauliflower and a hint of aromatic veggies. This hearty bowl offers a creamy texture without heavy cream, letting the natural flavors shine through and satisfying your palate any time of day.

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NUTRITION

366kcal
Protein
38.6g
Fat
7.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams

1 cup Cauliflower Florets

1/2 cup Diced Potato

1 cup Unsweetened Almond Milk

1/4 cup Diced Onion

1/2 cup Diced Celery

2 cloves Garlic, minced

1 tsp Olive Oil

Pinch Old Bay Seasoning

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 diced onion, celery, and minced garlic until they become translucent and fragrant.

  • 2

    Add the diced potato and cauliflower florets to the pot, stirring briefly to coat them in the oil and aromatics.

  • 3

    Pour in the unsweetened almond milk along with about 1 cup of water (or low-sodium clam juice if available) to create a creamy base. Bring the mixture to a gentle simmer.

  • 4

    Season the broth with Old Bay seasoning, salt, and pepper. Let the vegetables simmer for about 8-10 minutes until tender.

  • 5

    Add the clams to the pot, stirring gently. Simmer the chowder for an additional 5 minutes until the clams are cooked through and the flavors meld together.

  • 6

    Taste and adjust seasonings as needed before serving.

  • 7

    Serve hot, savoring the delicate creaminess and rich seafood flavor of this lighter take on clam 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 delightful twist on a classic chowder, combining tender clams with silky cauliflower and a hint of aromatic veggies. This hearty bowl offers a creamy texture without heavy cream, letting the natural flavors shine through and satisfying your palate any time of day.

NUTRITION

366kcal
Protein
38.6g
Fat
7.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams

1 cup Cauliflower Florets

1/2 cup Diced Potato

1 cup Unsweetened Almond Milk

1/4 cup Diced Onion

1/2 cup Diced Celery

2 cloves Garlic, minced

1 tsp Olive Oil

Pinch Old Bay Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat and sauté the diced onion, celery, and minced garlic until they become translucent and fragrant.

  • 2

    Add the diced potato and cauliflower florets to the pot, stirring briefly to coat them in the oil and aromatics.

  • 3

    Pour in the unsweetened almond milk along with about 1 cup of water (or low-sodium clam juice if available) to create a creamy base. Bring the mixture to a gentle simmer.

  • 4

    Season the broth with Old Bay seasoning, salt, and pepper. Let the vegetables simmer for about 8-10 minutes until tender.

  • 5

    Add the clams to the pot, stirring gently. Simmer the chowder for an additional 5 minutes until the clams are cooked through and the flavors meld together.

  • 6

    Taste and adjust seasonings as needed before serving.

  • 7

    Serve hot, savoring the delicate creaminess and rich seafood flavor of this lighter take on clam chowder.