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

Enjoy a warm bowl of creamy cauliflower clam chowder that balances tender clams with velvety cauliflower, aromatic vegetables, and a hint of thyme. This comforting dish is lightly enriched with low‐fat milk and a dash of olive oil for a satisfying and nutritious meal perfect for any time of day.

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NUTRITION

347kcal
Protein
41.6g
Fat
11.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams

150 g Cauliflower

1/2 medium Onion

1 stalk Celery

1 clove Garlic

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1 slice Turkey Bacon

1/2 tsp Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain the canned clams, reserving a little bit of the clam juice for extra flavor if desired.

  • 2

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

  • 3

    Add the cauliflower florets and continue to sauté for another 2 minutes.

  • 4

    Pour in the reserved clam juice along with the low-fat milk and a little water if you’d like a thinner consistency.

  • 5

    Stir in the thyme, salt, and pepper. Bring the mixture to a simmer and cook until the cauliflower is tender, about 10-12 minutes.

  • 6

    Add the drained clams and crumble in the cooked turkey bacon. Warm through for an additional 2 minutes, ensuring the clams do not overcook.

  • 7

    Taste and adjust seasonings as necessary before serving the chowder hot.

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

Enjoy a warm bowl of creamy cauliflower clam chowder that balances tender clams with velvety cauliflower, aromatic vegetables, and a hint of thyme. This comforting dish is lightly enriched with low‐fat milk and a dash of olive oil for a satisfying and nutritious meal perfect for any time of day.

NUTRITION

347kcal
Protein
41.6g
Fat
11.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams

150 g Cauliflower

1/2 medium Onion

1 stalk Celery

1 clove Garlic

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1 slice Turkey Bacon

1/2 tsp Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Drain the canned clams, reserving a little bit of the clam juice for extra flavor if desired.

  • 2

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

  • 3

    Add the cauliflower florets and continue to sauté for another 2 minutes.

  • 4

    Pour in the reserved clam juice along with the low-fat milk and a little water if you’d like a thinner consistency.

  • 5

    Stir in the thyme, salt, and pepper. Bring the mixture to a simmer and cook until the cauliflower is tender, about 10-12 minutes.

  • 6

    Add the drained clams and crumble in the cooked turkey bacon. Warm through for an additional 2 minutes, ensuring the clams do not overcook.

  • 7

    Taste and adjust seasonings as necessary before serving the chowder hot.